California Avocado and Crab Stuffed Portabello Mushrooms
•Apple wood chips or 3 drops hickory liquid smoke
•6 portabella mushroom tops
Marinade
•3 Cups extra virgin olive oil
•¾ Cup balsamic vinegar
•18 fresh basil leaves, coarsely chopped
•9 fresh rosemary sprigs, coarsely chopped
•12 garlic cloves, coarsely chopped
•6 tsp salt
•3 Tbsp cracked black pepper
Stuffing
•3 Hass avocado, coarsely chopped
•¾ Cup lump crab meat
•Salt and pepper to taste
•Juice of 1/2 lime
•3 Tbsp red bell pepper, finely diced
•6 Tbsp onion, minced
1.Clean mushroom caps and smoke them over apple wood chips in a smoker for 10 minutes. Or, add 3 drops hickory liquid smoke to the marinade to get a smoky flavor without smoking.
2.Poke holes in each mushroom cap with a toothpick. Mix marinade ingredients together and pour over mushroom caps in a large non-reactive container.
3.Refrigerate 12 hours, turning mushrooms once.
4.Make an incision partway through each mushroom cap to create a pocket, or cut each mushroom cap in half horizontally.
5.Mix together stuffing ingredients and stuff each mushroom.
6.Grill or sauté mushrooms until soft. Serve hot or cold.
Serves 6
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