Cajun Seared Portabella Fillets with Avocado Cream Oprah
Elevate your plant-based dining with these bold and flavorful Cajun Seared Portabella Fillets with Avocado Cream Oprah! This recipe transforms hearty portabella mushrooms into tender, smoky “fillets” by expertly searing them with Cajun spices and garlic. The star of the dish is the velvety avocado cream, a zesty blend of ripe avocados, lime juice, and creamy coconut that balances the heat perfectly. Served over a vibrant bed of mixed greens, cherry tomatoes, and crisp cucumber, this dish is as nourishing as it is stunning. Ready in just 25 minutes, it’s ideal for a quick, healthy, and gluten-free meal that doesn’t compromise on flavor. Whether you’re cooking for a crowd or treating yourself, this recipe is your go-to for fresh, Cajun-inspired plant-based indulgence.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon Garlic powder
- 2 medium Avocado
- 2 tablespoons Lime juice
- 3 tablespoons Coconut cream
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 small, thinly sliced Cucumber
Instructions
Clean the portabella mushroom caps with a damp paper towel to remove any dirt, then gently remove the stems.
Brush the mushroom caps on both sides with 2 tablespoons of olive oil.
Sprinkle Cajun seasoning and garlic powder evenly over both sides of the mushroom caps.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Place the mushroom caps, gill side down, into the skillet and sear for 4-5 minutes until they caramelize. Flip and cook for another 3-4 minutes until tender. Remove from the skillet and set aside.
To prepare the avocado cream, scoop out the flesh of the avocados into a blender or food processor. Add lime juice, coconut cream, cilantro, salt, and black pepper.
Blend the avocado mixture until smooth and creamy. Adjust seasoning with more salt or lime juice if necessary.
Assemble the dish by placing a bed of mixed salad greens on each plate, topped with cherry tomatoes and cucumber slices.
Slice the seared portabella caps into thick strips and arrange them neatly on the salad bed.
Drizzle the avocado cream generously over the mushrooms and greens, or serve on the side as a dipping sauce.
Garnish with additional cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6488 mg | 282% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 41.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4167 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
