Mushroom Tostadas

Directions

1. 1

   In a large bowl or resealable bag, combine all mushroom ingredients and toss until evenly coated. Let marinate for 30 minutes.

2. 2

   Blend the avocado cream sauce ingredients until smooth. Set aside.

3. 3

   In a separate bowl, combine the tomatoes, onion, garlic, cilantro, olive oil, salt, and pepper to make the pico de gallo. Set aside.

4. 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. 5

   On another section of the griddle, lightly oil the corn tortillas and cook until golden and crispy on both sides.

6. 6

   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.