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 1/2 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.