Mushroom Tostadas

Ingredients:

• 3 Tablespoons olive oil
• 6 large Portobello mushrooms
• 2 teaspoons chipotle powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Pepper to taste
• Corn tortillas 
• Olive oil to coat tortillas
• 1/2 cup mayo
• 1 lime, juiced and zested
• 1 small garlic clove, minced
• Pinch of salt and pepper
• Optional toppings: red onion, avocado, jalapenos, salsa, cilantro

Instructions:

1. Make the tostada shells: Preheat the oven to 400 F. Brush the corn tortillas on both sides with olive oil. On a lined baking sheet, line the corn tortillas next to each other and sprinkle with salt. Bake for 5 minutes per side until golden and crispy.
2. With a damp paper towel, wipe the Portobello's mushrooms clean. Using a spoon, remove the gills. Halve the mushrooms and place them on a baking sheet.
3. In a small bowl, combine the chipotle, olive oil, garlic powder, paprika, cumin and black pepper. Brush the mushrooms with the oil and spices and let sit for 15 minutes.
4. Preheat the grill or a pan on the stove and sear the mushrooms for 4 to 5 minutes. Turn over and sear for another 5 minutes. Season with 1 teaspoon of salt and cut into 1/4-inch strips.
5. Make the Lime Crema: Combine the ingredients (mayo. lime juice, garlic, salt and pepper).
6. Assemble the tostadas, take the corn tortillas, top with mushrooms, salsa, red onions, jalapenos, cilantro, avocado and lime crema.
7. Serve and enjoy!