California Avocado and Crab Stuffed Portabello Mushrooms
Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wood | not in our table | 0 |
| Smoke | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.