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close up of potabello tostados with avocado and lime Crema
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5 from 2 votes

Portobello Tostados with Avocado Crema and Tomato Salsa

Fire up the grill! These tostados are filled with grilled bell pepper & portobello mushrooms, and topped with homemade pico de gallo & avocado crema.
Prep Time20 mins
Cook Time25 mins
Course: dinner
Cuisine: Mexican
Keyword: avocado crema, bell pepper tacos, grilled portobello mushrooms, homemade tomato salsa, mushroom tacos, portobello tacos
Servings: 4


Avocado Crema

  • 1 ripe avocado, diced
  • 1/2 cup sour cream or whole milk plain yogurt
  • 2 tbsp freshly squeezed lime juice
  • kosher salt, to taste

Homemade Salsa

  • 1 cup ripe tomato finely chopped
  • 1/4 cup red onion thinly minced
  • 2 tbsp cilantro finely chopped
  • 1 small jalepeno minced
  • 1 tbsp red wine vinegar

Santa Fe Spice Rub

  • 1 1/2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp light brown sugar
  • 1/2 tsp ancho chili powder
  • 1/2 tsp dried oregano

Mushrooms & Peppers

  • 4 large portobello mushrooms stems and gills removed
  • 1 large red onion cut crosswise into 1/2 inch slices
  • extra virgin olive oil
  • 2 large bell peppers, one red and one yellow seeded and cut into fourths
  • 8 flour tortillas 8-inch preferable
  • 2 cups monterey jack cheese grated


  • Blend all crema ingredients in a food processor until smooth. Season with salt to taste before refrigerating until ready to serve. 
  • Mix all salsa ingredients in a medium bowl and season with salt. Set aside at room temperature.
  • Prepare the grill for direct cooking over medium heat (350-450 degrees F).
  • Generously brush the mushroom caps, onion slices and pepper pieces with oil and season evenly with the Santa Fe seasoning.
  • Brush the cooking grates clean. Grill the mushrooms, onions, and peppers over direct medium heat, with the lid closed as much as possible, until browned and tender, turning occasionally. The mushrooms will take 12 to 15 minutes, the onion will take 8-10 minutes, and the bell pepper will take 6 to 8 minutes. If necessary, to prevent the mushrooms from drying out, occasionally brush them with a bit more oil. Remove the vegetables from the grill and scrape off any blackened areas of the peppers. Cut the vegetables into thin strips.
  • Grill the tortillas on one side over direct medium heat, with the lid open, just until warm, 10 to 20 seconds. Turn them over, top each one with ¼ cup of cheese and grill just until the cheese melts. Remove from the grill and assemble the tostados with the grilled vegetables, salsa and crema.


  1. Go dairy-free with the addition of an extra avocado instead of the sour cream or yogurt in the “crema” and by removing the Monterey jack cheese.
  2. This could be made gluten-free using corn tortillas instead of flour tortillas.
  3. Recipe adapted from: Weber’s Time to Grill by Jamie Purviance