Mushroom Tostada

During my visit to Menla, Rebecca prepared some delicious marinated mushrooms with guacamole and greens. She inspired me to make this delicious mexican style dish I call Mushroom Tostada.
For the mushrooms
4 organic Portabella Mushrooms
4 Tbs Olive oil
4 Tbs Tamari
2 large garlic cloves crushed
Let marinade for 1-2 hours. You want the mushrooms to get the flavors but to remain firm.
For the guacamole
3 medium avocados
3 Tbs lemon juice
1 Tsp celtic or himalayan salt
Puree avocado and mix with lemon and salt
For the green layer
5-6 collard green leaves, stem removed and finely shredded
Sprinkle some salt and massage until soft. It also helps to remove bitterness
For the salsa
1 large tomato, seeded and diced
2 Tbs finely chopped red onion
7 stems cilantro minced
1 Tbs lemon juice
Minced red jalapeño to taste
Salt to taste
Mixed salsa ingredients

To make the "Tostada" spread guacamole on the flat side of the mushroom, spread the shredded collard greens, add salsa and sprinkle with finely chopped green onions.

If you want to add some nuts, in a food processor coarsely process soaked and dehydrated walnut. Add some mexican spices such as cumin, chili and coriander and 1-2 Tbs tamari. Process again. Add some cilantro leaves and pulse a couple of times.
You can place the nuts on top of the greens and topped them with the salsa.