The mushrooms can be grilled up to a day ahead, but make the guacamole an hour or two before serving. Cover tightly with plastic wrap (make sure the wrap makes contact with the guacamole) and refrigerate.
- 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
Clean the mushrooms with a damp paper towel. Cut off the stems and discard; set the caps aside.
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.
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.
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.
Spoon the guacamole onto the mushrooms. Sprinkle each with queso fresco.
Serves 10 to 12 as an appetizer — Recipe adapted from latimes.com