Heat olive oil in frying pan. Pour cornmeal, salt and pepper in bowl. Remove mushroom cap. Dunk mushroom in water fully submerged. Roll mushroom in cornmeal until entirely coated. Fry in heated olive oil. Meanwhile smash avocado and sprinkle with sea salt and squeeze lemon juice. Once portobello is crisped on one side flip to crisp on other side. Once both sides are crisped remove and pat dry with paper towel. Plate and pile high with smashed avocado mixture. Garnish and enjoy!