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4-6
30 minutes
For the Tostadas
Corn tortillas
Cotija cheese
1 bunch cilantro, chopped
For the Mushrooms
4 portobello mushroom caps, cleaned and sliced into ½-inch strips
3 tbsp olive oil
¼ cup chopped cilantro
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 cilantro
½ cup sour cream
Juice of 1 lime
1 tsp garlic powder
For the Pico de Gallo
3 Roma tomatoes, diced
½ purple onion, diced
3–4 garlic cloves, minced
1 bunch cilantro, chopped
2 tbsp olive oil
Salt and pepper, to taste
In a large bowl or resealable bag, combine all mushroom ingredients and toss until evenly coated. Let marinate for 30 minutes.
Blend the avocado cream sauce ingredients until smooth. Set aside.
In a separate bowl, combine the tomatoes, onion, garlic, cilantro, olive oil, salt, and pepper to make the pico de gallo. Set aside.
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.
On another section of the griddle, lightly oil the corn tortillas and cook until golden and crispy on both sides.
Assemble the tostadas by spreading avocado cream sauce on each tortilla, then topping with mushrooms and pico de gallo. Finish with cotija cheese and chopped cilantro. Serve immediately.
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