Slice the bell peppers into small bite size squares.Slice chorizo into rounds. In a large non-stick frying pan fry the rounds until crispy. Remove them and set aside on paper towel but reserve the chorizo oil.Fry the baby buttons and the bell peppers in the chorizo oil until just done. Season with salt and chipotle flakes. Turn the heat off and add the lemon juice.Assemble the skewers with 3 mushrooms per skewer and a few pieces of chorizo and peppers. Serve while still warm.