Grilled Cajun Portobello With Avocado Crème

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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.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind