Ingredients

• 12 portobello mushrooms
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon or lime juice, divided use
• 2 teaspoons salt
• Freshly ground black pepper
• 4 ripe avocados
• 2 canned chipotle peppers in adobo, minced
• 1/3 cup minced red onion
• 1/2 cup grated queso fresco

Directions

Step 1

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

Step 2

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

Step 3

Grill the mushrooms, gill side up, over medium heat on a covered grill until tender, 5 to 6 minutes. (If you don’t have a grill, you can bake the mushrooms on a rimmed baking sheet in a 375°F oven.) Pat the excess moisture from the center of mushrooms with a paper towel and place them, gill side up, on a serving platter.

Step 4

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

Step 5

Spoon the guacamole onto the mushrooms. Sprinkle each with queso fresco.

Ingredients

• 3 bell peppers of similar size, any color
• Extra virgin olive oil
• Coarse sale (kosher or sea)
• 1 cup panko or other bread crumbs
• 1/2 cup finely grated Parmesan
• 1 teaspoon granulated garlic
• 4 sprigs flat-leaf parsley, coarsely chopped
• 1 teaspoon merquén (see Note) or smoked paprika
• 1 lemon, cut into wedges

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier clean-up. Place the bell peppers upright on a cutting board. Working around the stems and avoiding the seedy core, slice straight downward to remove 4 lobes from each pepper. With a paring knife, carefully trim off any white ribs, flush with the pepper.

Step 2

Arrange the pepper lobes, skin side down, on the baking sheet. Drizzle with a tablespoon or so of olive oil and season with salt.

Step 3

In a medium bowl, gently mix the panko, Parmesan, granulated garlic, 2 tablespoons of olive oil, and 1/4 teaspoon salt with your hands. Using your fingertips, pat about 2 tablespoons of the breadcrumb mixture onto each piece of pepper. Drizzle the peppers with another tablespoon of oil.

Step 4

Bake the peppers until bottoms are deeply browned and breadcrumbs are golden, 18 to 22 minutes. Let cool slightly.

Step 5

Transfer the peppers to a platter. Drizzle with more olive oil. Sprinkle with the parsley and merquén. Serve with lemon wedges.

Note: Merquén (sometimes spelled merkén) is a smoky spice blend popular in Chilean cuisine. You can find it at specialty spice markets or online.