Mushroom Red Pepper Torta

  • PREPARATION TIME: 45 minutes
  • YIELDS 4 servings


  • 2 Tbsp. vegetable oil
  • 1 Tbsp. minced garlic
  • 8 oz./6 cups mixed chopped mushrooms
  • 5 x 6 1/2-inch flour/corn tortillas
  • 3/4 cup Oikos® Roasted Red Pepper Dip
  • 1 1/4 cups shredded Cheddar-Jack cheese
Mushroom Red Pepper Torta


Preheat oven 350°F.

  • In a large skillet, heat oil over medium-high heat; add garlic and sauté 30 seconds. Add mushrooms and sauté 4-5 minutes stirring often, until dry. Remove from heat and cool slightly. (Makes about 2 cups.) Hold.
  • To build the torta, on a small baking sheet lined with parchment and sprayed with non-stick cooking spray, lay out 1 tortilla in the center. Spread top with 2 Tbsp. Oikos® Roasted Red Pepper Dip and spread into an even layer to cover entire top of the tortilla. Top with 1/2 cup mushroom mixture in and even layer and sprinkle cheese evenly over mushrooms.
  • Repeat process with 3 more layers, pressing down on each layer to compact the torta as it builds. On top place another final tortilla. Spread with a final, even layer of 1/4 cup Oikos® Roasted Red Pepper Dip and sprinkle top with 1/4 cup cheese.
  • Bake 30-35 minutes or until torta is heated through completely and cheese is melted. Remove from heat and let stand 10 minutes before cutting into 4 wedges to serve. Serve with salsa to accompany if desired.