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Mr. Green's Avocado and Crab Stuffed Portabella Mushrooms, Chef Maria Hines, George's at the Cove, San Diego, California
Ingredients
- apple wood chips or 3 drops hickory liquid smoke
- 2 portabella mushroom tops
MARINADE:
- 1 cup extra virgin olive oil
- 1/4 cup Balsamic vinegar
- 6 ea Fresh basil leaves, coarsely chopped
- 3 ea Fresh rosemary sprigs, coarsely shopped
- 4 ea Garlic cloves, coarsely chopped
- 2 tsp Salt
- 1 TBS Cracked black pepper
STUFFING:
- 1 ea Hass avocado, coarsely chopped
- 1/4 cup Lump crab meat
- to taste Salt and Pepper
- Juice of 1/2 lime
- 1 TBS Red bell pepper, finely diced
- 2 TBS Onion, minced
Instructions
- 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.