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Grilled portabello mushrooms with chipotle guacamole

Time 35 minutes
Yields Serves 12 to 14
Grilled portabello mushrooms with chipotle guacamole
1

Clean mushrooms with damp paper towel. Cut off stems and discard; set caps aside.

2

Combine oil, 2 tablespoons lemon juice, 1/2 teaspoon salt and pepper to taste. Brush mushroom caps with marinade and let stand 15 minutes.

3

Grill mushrooms gill side up over medium heat on covered grill until tender, 5 to 6 minutes. Pat excess moisture from center of mushrooms with paper towel and place gill side up on serving platter.

4

Cut each avocado in half and remove pit. Peel and mash with fork in bowl. Stir in chipotles, onion, 2 tablespoons lemon juice and 1 1/2 teaspoons salt.

5

Spoon avocado mixture onto mushrooms. Sprinkle each with queso fresco.

The chipotle guacamole can be made several hours ahead, covered and refrigerated.

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