Grilled portabello mushrooms with chipotle guacamole

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

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


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


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.


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.


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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