Cajun-Seared Portabella Fillets With Avocado Cream (Oprah)

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.

• Ready In: 3 hrs 30 mins
• 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

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. Poach in the oven at 170° for 3 hours. Meanwhile, combine the remaining ingredients in a dish to make the Cajun rub.
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. To make the Avocado Cream: Combine all the ingredients in a blender until smooth.
5. To assemble: Garnish the Portobello Fillets with the Avocado Cream and serve.