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California Avocado and Crab Stuffed Portabello Mushrooms

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Ingredients Edit

Marinade Edit

Stuffing Edit

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.

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