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Caramelized Mushrooms with Pesto Guacamole
These sweet caramelized mushrooms are served with a bright kale, spinach and avocado pesto topping.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
caramelized mushrooms, caramelized mushrooms with pesto guacamole
Servings:
4
servings
Author:
Gina Matsoukas
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:
1
SERVING
|
Calories:
335
kcal
|
Carbohydrates:
15
g
|
Protein:
11
g
|
Fat:
29
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
0.1
g
|
Cholesterol:
4
mg
|
Sodium:
67
mg
|
Potassium:
1187
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
7480
IU
|
Vitamin C:
73
mg
|
Calcium:
194
mg
|
Iron:
3
mg