These sweet caramelized mushrooms are served with a bright kale, spinach and avocado pesto.

So not to rub it in or anything but right now I’m in the sunny Dominican Republic, in my new bathing suit that despite my first attempts at trying on upside down, (it’s a halter top, I’ll let you picture my stupidity with that)fits perfectly, most likely sitting on a lounge chair by the pool waiting for a reasonable hour before attacking the bartender at the swim up bar.

Although all this is contingent upon my groupon purchase working out and not arriving to a place with no record of our reservation.

I’m only slightly concerned with that after an “OK- CONFIRM” email with nothing else in it from the hotel.

I brushed up my Spanish vocab in hotel nomenclature before coming fully anticipating something going wrong.

caramelized mushrooms with pesto
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And here you are getting caramelized mushrooms.

I’d say I’m sorry but really, I’m not because these are not your normal ‘shrooms.

caramelized mushrooms with pesto

It’s so unfortunate that so many people don’t do the fungi.

I’m fully convinced it’s because they just haven’t had them prepared well.

And by well, I mean caramelized with some onions in butter and olive oil. It’s that simple. Or, air fried mushrooms. Those are pretty amazing too.

The only complication?

YOU CAN’T TOUCH THEM ONCE THEY’RE IN THE PAN.

Seriously, walk away from the pan, let them do their thing for about 10 minutes and the result will be perfectly caramelized mushrooms, not soggy bland ones that are reminiscent of a bad pizza topping choice. Assuming you cleaned the mushrooms properly and didn’t soak them in water trying to get the dirt off.

This goes for pretty much all mushrooms. I talk about it more in this lion’s mane mushroom recipe. In fact, those would be a great swap for the mushrooms in this recipe too.

caramelized mushrooms served with a green pesto guacamole

And because Bev totally had me drooling with her idea of kale pesto guacamole the other week, you should definitely do that too. It takes the term “side dish” to a whole other level. 

I mixed some chicken sausage in and called it a meal.

If given the choice, I’d still take my piña something or another in the sunny DR over this, but it’s a close call.

Seriously.

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Caramelized Mushrooms with Pesto Guacamole

Servings: 4 servings
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
These sweet caramelized mushrooms are served with a bright kale, spinach and avocado pesto topping.

Ingredients 

For the Mushrooms

  • 2 lbs. mushrooms, white button and baby bellas work well, cleaned, stems removed and halved or quartered if they are large.
  • 1/2 large yellow onion, sliced
  • 1/2 tablespoon butter
  • 1 tablespoon extra virgin olive oil

For the Pesto Guacamole

  • 4 cups tightly packed kale, stems removed
  • 1 cup spinach
  • 1 clove of garlic
  • juice of 1/2 lemon
  • 3 tablespoons pine nuts
  • 1/4 cup extra virgin olive oil
  • salt & pepper
  • 1/2 avocado

Instructions 

For the Mushrooms

  • In a large skillet over medium-high heat, melt butter and olive oil.
  • Add onions to the pan and saute for about 2-3 minutes until softened.
  • Add mushrooms to the pan, season with pepper (not salt yet) and spread into one even layer.
  • Cook for the next 10 minutes but do not touch them.
  • Once mushrooms have sweat off their water and become golden brown, toss them in the pan with the onions.
  • Season with salt to taste and set aside.

For the Pesto Guacamole

  • Combine all ingredients except olive oil & avocado in a food processor.
  • Turn processor on and drizzle olive oil in while it’s running.
  • Scrape down the sides if necessary and process until a pesto forms.
  • Add avocado and process for another 10-15 seconds until combined but with a few chunks remaining.
  • Top mushrooms with guacamole and garnish with freshly grated parmesan cheese if desired.

Nutrition

Serving: 1SERVINGCalories: 335kcalCarbohydrates: 15gProtein: 11gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 4mgSodium: 67mgPotassium: 1187mgFiber: 7gSugar: 6gVitamin A: 7480IUVitamin C: 73mgCalcium: 194mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
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Inspired & adapted from Bev Cooks.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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21 Comments

  1. Oh my goodness! This will not only be my whole meal, but I don’t think anyone else will get any!! What a perfect recipe…mouth-watering! Thanks for sharing!!
    -Shannon

  2. You grouponed your trip?! I’ve always wanted to try that but feared the losing of my hotel rezzie, too. Oh, and caramelized mushrooms are heaven in a fungus.