Mushroom Tostadas

Author Jess Ferrin

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Servings

4-Jun

Prep Time

30 minutes

Ingredients

    For the Tostadas

    • Corn tortillas
    • Firm feta cheese
    • 1 bunch corriander, chopped

    For the Mushrooms

    • 4 portobello mushroom caps, cleaned and sliced into 1 cm strips
    • 3 tbsp olive oil
    • ¼ cup chopped coriander
    • 2-4 tsp adobo sauce (adjust to preferred heat level)
    • 1 tsp chili powder
    • 1 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp smoked paprika

    For the Avocado Cream Sauce

    • 2 avocados
    • 1 bunch coriander
    • ½ cup sour cream
    • Juice of 1 lime
    • 1 tsp garlic powder

    For the Pico de Gallo

    • 3 Roma tomatoes, diced
    • ½ red onion, diced
    • 3-4 garlic cloves, minced
    • 1 bunch coriander, chopped
    • 2 tbsp olive oil
    • Salt and pepper, to taste

    Directions

    1. In a large bowl or resealable bag, combine all mushroom ingredients and toss until evenly coated. Let marinate for 30 minutes.
    2. Blend the avocado cream sauce ingredients until smooth. Set aside.
    3. In a separate bowl, combine the tomatoes, onion, garlic, coriander, olive oil, salt, and pepper to make the pico de gallo. Set aside.
    4. Preheat your Blackstone griddle to medium-high heat and add a small amount of oil. Cook the mushrooms until tender, slightly charred, and deeply browned.
    5. On another section of the griddle, lightly oil the corn tortillas and cook until golden and crispy on both sides.
    6. Assemble the tostadas by spreading avocado cream sauce on each tortilla, then topping with mushrooms and pico de gallo. Finish with crumbled firm feta cheese and chopped coriander. Serve immediately.