Ingredients Edit

• apple wood chips or 3 drops hickory liquid smoke
• 2 portabella mushroom tops

Marinade Edit

• 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 Edit

• 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 Edit

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.
3. Mix marinade ingredients together and pour over mushroom caps in a large non-reactive container.
4. Refrigerate 12 hours, turning mushrooms once.
5. Make an incision partway through each mushroom cap to create a pocket, or cut each mushroom cap in half horizontally.
6. Mix together stuffing ingredients and stuff each mushroom.
7. Grill or saute mushrooms until soft.
8. Serve hot or cold.