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Grilled portabello mushrooms with chipotle guacamole

Grilled portabello mushrooms with chipotle guacamole
Los Angeles Times

We all know that throwing a party can be hectic, especially when it's on a busy holiday. But you don't have to sacrifice the entire weekend to pull it off. With a little planning, the whole thing can be a ... Read more

Total time: 35 minutes | Serves 12 to 14
  • 12 (2-ounce) portabello mushrooms
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons salt
  • Freshly ground pepper
  • 4 avocados
  • 2 to 3 canned chipotle peppers, minced
  • 1/3 cup minced onion
  • 1/3 cup grated queso fresco

Step 1Clean mushrooms with damp paper towel. Cut off stems and discard; set caps aside.

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

Step 3Grill 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.

Step 4Cut 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.

Step 5Spoon avocado mixture onto mushrooms. Sprinkle each with queso fresco.

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


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