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Avocado Crab Stuffed Mushrooms

apple wood chips or 3 drops hickory liquid smoke
2 portabella mushroom tops
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
6 fresh basil leaves, coarsely chopped
3 fresh rosemary sprigs, coarsely chopped
4 garlic cloves, coarsely chopped
2 teaspoons salt
1 tablespoon cracked black pepper
1 Hass avocado, coarsely chopped
1/4 cup lump crab meat
salt
pepper
juice of 1/2 lime
1 tablespoon red bell pepper, finely diced
2 tablespoons onion, minced

· 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 sauté mushrooms until soft. Serve hot or cold.

The ancient Egyptians considered themselves a red race and painted their bodies with red dye for emphasis.