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    You are in: Home / Recipes / Cajun-Seared Portabella Fillets With Avocado Cream (Oprah) Recipe
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    Cajun-Seared Portabella Fillets With Avocado Cream (Oprah)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    Sealy's Note:

    Another recipe from Oprah's site that I wanted to capture for future use in case her site ever erased it. Recipe courtesy of Chef Tal Ronnen, who recommends an asparagus soup with this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make the Portobello Fillets: Place the mushrooms in a hotel pan or large metal roasting pan. Cover with olive oil and add the garlic cloves.
    2. 2
      Poach in the oven at 170° for 3 hours. Meanwhile, combine the remaining ingredients in a dish to make the Cajun rub.
    3. 3
      Remove the mushrooms from the oven. Remove from the oil and pat dry. Slice on a bias into 1/4-inch fillets. Rub the Cajun rub into the fillets and grill until heated through.
    4. 4
      To make the Avocado Cream: Combine all the ingredients in a blender until smooth.
    5. 5
      To assemble: Garnish the Portobello Fillets with the Avocado Cream and serve.

    Ratings & Reviews:

    • on July 28, 2013

      55

      Fantastic combination of flavors! I used olive oil inside the mushroom caps, enough to bring it up to brim of the mushrooms. It then spilled around them and mushrooms also sweated, so there was plenty liquid for them to poach in.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cajun-Seared Portabella Fillets With Avocado Cream (Oprah)

    Serving Size: 1 (182 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 159.6
     
    Calories from Fat 89
    56%
    Total Fat 9.9 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.8 mg
    0%
    Sodium 2024.2 mg
    84%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 7.4 g
    29%
    Sugars 3.6 g
    14%
    Protein 4.8 g
    9%

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