Grilled Portabello Mushrooms With Chipotle Guacamole

Recipe Ingredients

12		Portabello mushrooms - (to 14)
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Lemon juice
2 teaspoons	10ml	Salt
		Freshly-ground black pepper - to taste
4		Avocados
2		Canned chipotle peppers -(to 3) - minced
1/3 cup	20g / 0.7oz	Minced onion
1/3 cup	78ml	Grated queso fresco

Recipe Instructions

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.

This recipe yields 12 to 14 servings.

Each of 14 servings: 191 calories; 427 mg sodium; 3 mg cholesterol; 17 grams fat; 10 grams carbohydrates; 4 grams protein; 3.07 grams fiber.

Source:
The Los Angeles Times, 06-25-2000

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