Cajun-Seared Portabella Fillets With Avocado Cream (Oprah)
- Ready In:
- 3hrs 30mins
- Ingredients:
- 16
- Serves:
-
7
ingredients
- 7 portabella mushrooms, cleaned
- extra virgin olive oil, to cover
- 12 garlic cloves
- 1 1⁄2 tablespoons smoked paprika
- 1 tablespoon paprika
- 2 tablespoons celtic sea salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
- 2 ripe avocados, peeled and pitted
- 1⁄4 cup vegan mayonnaise (try Vegenaise)
- 2 limes, juice of
- salt and pepper
directions
- 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.
- Poach in the oven at 170° for 3 hours. Meanwhile, combine the remaining ingredients in a dish to make the Cajun rub.
- 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.
- To make the Avocado Cream: Combine all the ingredients in a blender until smooth.
- To assemble: Garnish the Portobello Fillets with the Avocado Cream and serve.
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RECIPE SUBMITTED BY
I live in Calgary and work as a technician downtown. I'm not that great a cook. To be honest, I lack the very basics of common sense in the kitchen, much to my husbands amusement and chagrin. The dogs usually get the things we can't eat, and sometimes it just goes straight to the garbage bin! Oh well. I am learning, and I've tried many of the great recipes here!