Guest Post: Beef and Mushroom Tostadas

Hi everyone!  My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for eight years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m especially proud of my award-winning debut cookbook All the Sweet Things which was released in the spring of 2017 and won GOLD at the Taste Canada Awards for Best Single Subject Cookbook of 2017. I’m so proud of that accomplishment! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and four cats.

I’m always excited when Mushrooms Canada asks me to write a guest post for their blog.  Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. Because they have such a great meaty texture, mushrooms are a natural fit for blending and extending ground meat. This not only helps to save money at the checkout, but there are also nutritional bonus points. Mushrooms are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen. I minced up cremini mushrooms for this tasty tostada snacking party, but any mushroom would be delicious. 

Making the tostada filling is super easy. I browned some lean ground beef, then added the sliced mushrooms, onions, jalapeno pepper, garlic, and loads of spices. I cooked the mixture until the veg were softened and my house was smelling incredible. You can’t have tostadas without beans, so I stirred in some white beans, but you could use black beans, kidney beans or lentils. Chopped fresh tomatoes and lots of cilantro were stirred in at the end. I spooned the mixture onto corn tortillas, and topped with grated cheddar. Bake for about 10 minutes, until the cheese is hot and bubbly. Remove from the oven and top with all the usual suspects:  guacamole, salsa, sliced radishes, sour cream, and if you are on team cilantro, add some of that too. Because we’re all friends here, I like to eat these with my hands, no fork required. Just pick up and chomp away. Be sure to have plenty of napkins at the ready, because things could get messy. These are so good, a little salsa on the face is worth every bite.

Beef and Mushroom Tostadas


  • 2 Tbsp canola oil
  • 1 lb lean ground beef
  • 200 g cremini mushrooms, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 1/2 cups cooked white beans, black beans, kidney beans, or green lentils
  • 1 cup chopped fresh tomatoes
  • 1/2 cup chopped cilantro
  • 8 corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • toppings: guacamole, sour cream, salsa, sliced radishes, cilantro


1. Warm the oil in a large 12-inch skillet over medium-high heat. Add the ground beef and brown until no longer pink inside.

2. Stir in the sliced mushrooms, onions, garlic and cook for a few minutes. Add the jalapeno pepper and spices. Cook for another 5 minutes or so, stirring often. If the skillet gets too dry, stir in 2 Tbsp of water. Add the beans and chopped tomatoes; cook for a few more minutes.

3. Stir in the cilantro and season to taste with salt and pepper. Remove from the heat and let cool for 15 minutes.

4. Preheat the oven to 425F. Line two baking sheets with parchment paper. Arrange 4 corn tortillas per sheet. Spread about ⅓ of a cup of filling on top of each corn tortilla, leaving about a ½ inch border. Top each with shredded cheddar. Bake for 5 minutes, then rotate pans from bottom to top, and bake another 5 minutes. Serve with guacamole, salsa, sour cream, sliced radishes, and extra cilantro, if you like. Leftover beef and mushroom filling will keep well in the fridge for up to 5 days, or can be frozen for up to 1 month.  Makes 8 tostadas. 

If you like this recipe, you can check out more delicious dishes made by Renée. Follow her cooking journey at Sweetsugarbean and on TwitterFacebookInstagram and Pinterest!

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