zoom Mushroom & beetroot tostadas

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    Mushroom & beetroot tostadas

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    Mushroom & beetroot tostadas

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    2 Organic Piadina Wholeblend Flatbreads
    2 x 200g packs woodland mushrooms
    1 tbsp olive oil
    75g ricotta
    250g pack cooked beetroot, drained and cut into wedges
    5g chives, finely sliced
    1 tbsp dukkah
    50g wild rocket
    ½ lemon, cut into wedges


    1. Preheat the oven to 220°C, gas mark 7. Bake the flatbreads in the oven for 6-8 minutes until coloured, keeping an eye on them so they don’t burn.

    2. Meanwhile, tear any large mushrooms in half. Add half the oil to a nonstick frying pan over a high heat and once hot, add half of the mushrooms, season, then fry for 5-8 minutes until golden. Transfer to a plate and repeat with the remaining oil and mushrooms.

    3. Transfer the baked flatbreads, now tostadas, to a large board and spread the ricotta on top of each one. Top with the fried mushrooms, beetroot wedges, chives, dukkah and a handful of wild rocket. Serve with the lemon wedges to squeeze over and to serve.  

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    Cook’s tip The crispy tostadas can be tricky to slice perfectly once crisp. If you’d prefer, cut them into quarters with a knife or kitchen scissors before you bake them, then place back together like a puzzle before loading up. That way, you’ll have perfect wedges for picking up.  


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