Grilled portabello mushrooms with chipotle guacamole
The Chipotle Guacamole for these stuffed mushrooms must be done at the last minute as it will discolor if you fix it the day before. You can safely prepare it the morning of the party as long as you seal it very tightly--that and the acidity from the lemon juice will keep it a bright green.
From the story: Countdown to Fireworks
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.
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