• 7 portobello mushrooms , cleaned
• Extra-virgin olive oil to cover
• 12 garlic cloves
• 1 1/2 Tbsp. smoked paprika
• 1 Tbsp. paprika
• 2 Tbsp. Celtic sea salt
• 2 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. black pepper
• 1 Tbsp. cayenne pepper
• 1 Tbsp. dried oregano leaves
• 1 Tbsp. dried thyme

• 2 ripe avocados , peeled and pitted
• 1/4 cup vegan mayonnaise (try Vegenaise)
• Juice of 2 limes
• Salt and pepper to taste

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.