Mushroom and Crispy Shallot Nachos

Chrissy Teigen's ludicrously moreish nachos recipe with crispy shallots, mushrooms and oozing melted cheese is a vegetarian twist on a comfort food classic that will go down a treat with a hungry crowd.

From the book

Cravings: Hungry For More by
Cravings: Hungry For More
The ultimate comfort food classics from Chrissy Teigen
Inspiration for quick, fuss-free dinners
Indulgent breakfasts to start the weekend the right way

Introduction

I could show off this chip stack to you as a way of showing off a new, trying-to-eat-less-meat Chrissy, but then you’d know I was lying and you’d call B.S. on me, and then I’d have to block you on (insert social media platform). The truth is, mushrooms are like earth’s candy to me, and sliced up and cooked and piled between layers of crunchy chips and spicy, stretchy, gooey cheese . . . be gone, cow. You aren’t needed. Today.

Serves 6
Easy
Prep time: 1 h

Ingredients

For the nachos:
4 tbsp rapeseed oil
1 large onion, thinly sliced
3 cloves garlic, thinly sliced
450-550g mushrooms, trimmed and thinly sliced
1 tbsp chilli powder
½ tsp dried oregano
½ tsp cayenne pepper
Kosher salt and freshly ground pepper
1 large bag tortilla chips
135g shredded pepper Jack cheese
135g shredded sharp white cheddar cheese
1 large jalapeño (red or green), chopped (seeded if you want it less hot)
1 tomato, seeded and diced
2 spring onions, thinly sliced
Crispy shallots (see below)
For the crispy shallots:
100g thinly sliced shallots
250ml rapeseed oil
Kosher Salt

Instructions

For the crispy shallots:

Scatter the shallots evenly in a 20 × 20-cm glass dish. Pour the oil over the shallots and microwave on high until the shallots are browned and crisp, 6 to 8 minutes. (Begin checking them at 6 minutes as they can darken quickly.) Quickly and carefully drain the shallots in a fine-mesh sieve set over a bowl to catch the oil.

Transfer the shallots to paper towels and season with salt. Let cool completely.

Cook's Note: The shallots will keep in an airtight container for a week. Store the oil in an airtight container in the fridge for up to 1 month.

For the nachos:

Preheat the oven to 375°F/190°C.

In a large frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring, until golden, 9 to 10 minutes. Add the garlic and cook 1 additional minute. Scoop it out on to a plate.

Add the remaining 2 tablespoons oil, then add the mushrooms, increase the heat to medium-high, and cook, stirring, until the mushrooms release their water, about 7 minutes. Add the chilli powder, oregano, cayenne, ½ teaspoon salt and ¼ teaspoon black pepper and cook 1 additional minute. Stir the onions into the mushroom mixture. Add more salt and pepper to taste.

Scatter the chips on a large rimmed baking sheet.

Scatter the onion-mushroom mixture on top of the chips, then top with the cheeses and half the jalapeños.

Bake until the cheese is melted and bubbling, about 15 minutes. Remove from the oven and scatter with the remaining jalapeños, the tomato, spring onions, and plenty of crispy shallots. Serve right away.

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