Portobello, Asparagus & Lobster Nachos

You’ve never had nachos like these before – finger-licking-good lobster is combined with grilled asparagus and portobello mushrooms, then topped with mozzarella and Brie cheese.


Prep Time
20 min
Cook Time
10 min
30 min


  • 3 tbsp balsamic vinegar
  • 2 tsp olive oil
  • Sea salt and fresh ground black pepper, to taste
  • 3 large portobello mushrooms, stemmed
  • 10 stalks asparagus, trimmed
  • 8 cups tortilla chips (NOTE: Opt for a brand without additives or preservatives such as Way Better Snacks No Salt Naked Blue Corn Tortilla Chips)
  • 1 1/2 cups shredded mozzarella cheese
  • 2 cups coarsely chopped cooked and cooled lobster meat (about 10 oz)
  • 2/3 cup diced Brie cheese (about 3 1/2 oz)
  • 3 Roma tomatoes, seeded and diced


  1. Preheat oven to 400°F. In a medium bowl, combine vinegar and oil, then whisk in 2 tbsp water. Season with salt and pepper. Add mushrooms to bowl and toss to coat in marinade. Let stand for 10 minutes, turning occasionally.
  2. Preheat a grill to medium-high. Place mushrooms on grill, gill side down, and cook for about 5 minutes, reserving marinade. Add asparagus to marinade and toss to coat. Flip mushrooms over and cook for an additional 3 minutes, until tender. Add asparagus to grill, discard marinade and cook for about 1 minute, until just tender-crisp. (TIP: Be careful not to overcook as asparagus will cook more in the oven.) Chop into ½-inch chunks.
  3. Arrange tortilla chips in a single layer on a large parchment-lined baking sheet. Top with mozzarella, portobellos, asparagus, lobster, Brie and tomatoes. Bake for 10 minutes until cheese is melted and lobster is heated through.

Nutrition Information

  • Serving Size 1/8 of nachos
  • Calories 294
  • Carbohydrate Content 22 g
  • Cholesterol Content 82 mg
  • Fat Content 16 g
  • Fiber Content 3 g
  • Protein Content 18 g
  • Saturated Fat Content 6 g
  • Sodium Content 466 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1.5 g