Recipe Provided By the California Avocado Commission

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 2


  • 0.000 Apple wood chips or 3 drops hickory liquid smoke
  • 2.0002 portabella mushroom tops
  • 0.000


  • 1.0001 cup extra virgin olive oil
  • 0.250¼ cup balsamic vinegar
  • 6.0006 fresh basil leaves, coarsely chopped
  • 3.0003 fresh rosemary sprigs, coarsely chopped
  • 4.0004 garlic cloves, coarsely chopped
  • 2.0002 tsp. salt
  • 1.0001 Tbsp. cracked black pepper
  • 0.000


  • 1.0001 ripe Fresh California Avocado, coarsely chopped
  • 0.250¼ cup lump crab meat
  • 0.000 Salt and pepper to taste
  • 0.000 Juice of 1/2 lime
  • 1.0001 Tbsp. red bell pepper, finely diced
  • 2.0002 Tbsp. onion, minced


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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving