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.

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

NOTES :

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