Cajun-Seared Portobello Filets

Recipe stolen from Oprah. Heh.

Now here's the thing. This was absurdly delicious and absurdly spicey. Of course, me dredging the mushrooms in the Cajun spice mix didn't help matters. Would I make this again? Oh hell yes. Now, as far as the avocado cream goes...not a fan. This is most likely due to the fact that I made my cream using Nasoya mayo as opposed to Vegenaise. Nasoya definitely has the flavor of Miracle Whip and it just didn't...mesh well together. Next time, I'll surely wait until I have Vegenaise, or just skip the "creme" entirely as serve with some mild guacamole to counter the spice. Now THERE'S an idea!!


Excuse the crappy picture. The lighting was bad in my kitchen. :P

Ingredients:
Portobello Fillets:

• 3 portobello mushrooms , cleaned
• Extra-virgin olive oil to cover
• 6 garlic cloves
• 1 Tbsp. paprika
• 1 Tbsp. Celtic sea salt
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. black pepper
• 1 Tbsp. cayenne pepper
• 1 Tbsp. dried oregano leaves
• 1 Tbsp. dried thyme

Avocado Cream:

• 1 ripe avocados , peeled and pitted
• 1/8 cup vegan mayonnaise
  
• Juice of 1 limes
• Salt and pepper to taste

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.

Garnish the Portobello Fillets with the Avocado Cream and serve.