Mushrooms Recipe

Best Ever Pork and Mushroom Nachos With Harissa and Smashed Avocado

April 26, 2016

Best Ever Pork and Mushroom Nachos With Harissa and Smashed Avocado 0 5 0

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  • Prep 5 mins
  • Cook 25 mins
  • 5 mins

    25 mins

    30 mins

  • Serve 4-6 Servings


200g cup mushrooms

2 Portabella mushrooms

1tbs olive oil

1 red onion, finely chopped

2 garlic

1 red capsicum, chopped

1x400g can corn, drained and rinsed

¼ cup tomato paste

1tbs harissa

1tsp ground coriander

1tbs brown sugar

1 tsp paprika

300g pork mince

300g corn chips

250g grated cheese

1 bunch coriander, leaves picked

1 avocado, stone removed, peeled

Juice of 1 lemon

Sour cream to serve


1Place mushrooms in a food processor and blend to form a paste. Heat oil in a fry pan over high heat. Add mushroom, onion, garlic, capsicum, corn, tomato paste, harissa, sugar and spices. Cook for 6 minutes until softened and beginning to caramelise. Add pork mince and use a spoon to break up the mince. Cook for a further 6 minutes stirring frequently until cooked through and mince is coated in sauce.

2Combine avocado and lemon juice in a bowl, using a fork to mash together. Season and set aside.

3Preheat a grill on high. Place half the corn chips in an oven safe dish, cover with a third of the cheese. Place under the grill for 3 minutes. Add half the mince then layer with the remaining corn chips and half the remaining cheese. Grill for a further 3 minutes. Finish with remaining mince and cheese and grill for 4 minutes until golden and the cheese is melted.

4To serve top cheesy nachos with avocado, coriander leaves and sour cream.