Avocado and Crab Stuffed Portabello Mushrooms
Apple wood chips or 3 drops hickory liquid smoke
2 portabella mushroom tops
1 cup extra virgin olive oil
1/4 cup lemon juice
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
1 ripe avocado, coarsely chopped
1/4 cup lump crab meat
Salt and pepper to taste
Juice of 1/2 lime
1 Tbsp. red bell pepper, finely diced
2 Tbsp. onion, minced
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
smokey 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.
*Large avocados are recommended for this recipe. A large avocado averages
about 8 ounces. If using smaller or larger size avocados adjust the
Adapted from: the California Avocado Commission.