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

 * 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.