If you're following The 21-Day Cleanse, Tal recommends this dish for dinner with a spring asparagus soup.
Servings: Serves 7
Portobello Fillets:  
  • 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
Avocado Cream:
  • 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.


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