Rinse portobello mushrooms and dry thoroughly. Cut lengthwise into strips.
Heat 1 Tbsp olive oil in a pan over medium-high heat, and add portobello strips. Pour additional 1 Tbsp olive oil over the mushrooms, and add garlic, salt and pepper. Let cook on each side until browned, about 3-4 minutes per side.
To make dressing, combine all ingredients in a food processor or high powered blender and blend until smooth.
Rinse collard greens. Chop off tough stems and set aside.
To assemble, place 2-4 mushroom strips in each collard green leaf, then top with pico de gallo, jalapeño slices, avocado, dressing, and finish with cilantro.
