Grilled Cajun Portobello With Avocado Crème

For the Portobello Fillets:
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*
4 portobello mushrooms, cleaned
4-5 Tbsp. extra virgin olive oil

• Combine the spices in a dish to make the Cajun rub.
• Lightly coat the mushrooms first with the olive oil and then with the rub. Grill each side until cooked through.

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

• Combine all the ingredients in a blender until smooth.

Makes 4 servings

*Note: A pre-made Cajun seasoning can be used in place of all the herbs and seasonings.