Mushroom Tostada

Mushroom Tostada topped with Lamb Weston® Seasoned CrispyCubes®, portobello mushroom, shredded green cabbage, Salsa Verde, and Cilantro Crema.


Mushroom Tostada 

2 oz. Lamb Weston® Seasoned CrispyCubes® (Item A24

1 sliced portobello mushroom, seasoned and grilled 

1 tostada 

1 oz. green cabbage, finely shredded 

1-2 oz. Salsa Verde 

1-2 oz. Cilantro Crema 

Cilantro, diced cucumber, lime, and red chili garnish 


Salsa Verde 

5 tomatillos, diced 

½ white onion 

1 cup cilantro 

1 clove garlic 

Juice of one lime 

Fresh jalapeno, to taste.  


Cilantro Crema 

2 cups of Mexican crema 

1 cup cilantro 

½ fresh seeded jalapeno 

Lime juice, to taste 

Salt and pepper, to taste 


Mushroom Tostada

1. Prepare Salsa Verde and Cilantro Crema sauces (instructions below).

2. Prepare CrispyCubes® in accordance with manufacturer’s directions.

3. Top tostada with shredded cabbage, CrispyCubes®, and grilled portobello mushroom. 

4. Add Salsa Verde and Cilantro Crema – serve both on the side as well.

5. Garnish with cilantro, diced cucumber, lime, and red chili.


Salsa Verde

1. Dice 5 tomatillos and add ½ white onion, 1 cup cilantro, 1 clove garlic, juice of one lime, and fresh jalapeno to taste. 

2. Combine and season as needed.


Cilantro Crema

1. Blend 2 cups of Mexican crema with 1 cup cilantro, ½ fresh seeded jalapeno, and lime juice to taste in a food processor until smooth.

2. Season with salt and pepper as needed.


1 portion

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