California Avocado and Crab Stuffed Portabello Mushrooms

== Ingredients ==
* apple wood chips or 3 drops hickory liquid smoke
* 2 portabella mushroom tops
=== Marinade ===
* 1 Cup extra virgin olive oil
* ¼ Cup balsamic vinegar
* 6 fresh basil leaves, coarsely chopped
* 3 fresh rosemary sprigs, coarsely chopped
* 4 garlic cloves, coarsely chopped
* 2 tsp salt
* 1 Tbsp cracked black pepper
=== Stuffing ===
* 1 Hass avocado, coarsely chopped
* ¼ cup lump crab meat
* salt and pepper to taste
* juice of ½ lime
* 1 tbsp red bell pepper, finely diced
* 2 tbsp onion, minced
== Directions ==
# 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.
# Poke holes in each mushroom cap with a toothpick.
# Mix marinade ingredients together and pour over mushroom caps in a large non-reactive container.
# Refrigerate 12 hours, turning mushrooms once.
# Make an incision partway through each mushroom cap to create a pocket, or cut each mushroom cap in half horizontally.
# Mix together stuffing ingredients and stuff each mushroom.
# Grill or saute mushrooms until soft.
# Serve hot or cold.
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Category:Lime Recipes
Category:Balsamic vinegar Recipes
Category:Lemon extract Recipes
Category:Hass avocado Recipes
Category:Portobello mushroom Recipes
Category:Apple Recipes
Category:Crab Recipes