Side dishe for 4
Mushrooms with Pesto Guacamole
$5.53for 422 minServes 4
Mushrooms and onions caramelize in a skillet, then pair with a blended kale, spinach, pine nut, and avocado topping.
Photo: runningtothekitchen.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Onions$1.29/lb typical | 0.25 lb | $0.32Typical price |
 | Butter$0.40/oz typical | 0.25 oz | $0.10Typical price |
| Kale$2.49 each typical | 1 | $2.49Typical price |
| Spinach$0.35/oz typical | 1 oz | $0.35Typical price |
| Garlic$0.75 each typical | a little | $0.08Typical price |
 | Lemons and limes$0.60 each typical | 0.5 | $0.30Typical price |
 | Nuts and seeds$0.70/oz typical | 0.75 oz | $0.59Typical price |
| Avocados$1.29 each typical | 0.5 | $0.65Typical price |
| Total for the servings shown | $5.53 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper
Not included in the cost.
Swaps
- Swap Onions for Red onionsabout $0.20/lb more at typical prices
- Swap Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
- 22 minstart to table
- Easydifficulty
- 4servings as written
- $typical cost tier
AmericanVegetarianGluten-freeLow-carbBudgetSide dishes
$1.38 per serving$5.53 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1/2 large yellow onion
- 1/2 tbsp butter
- 1 tbsp extra virgin olive oil
- 4 cups tightly packed kale
- 1 cup spinach
- 1 clove garlic
- juice of 1/2 lemon
- 3 tbsp pine nuts
- 1/4 cup extra virgin olive oil
- salt & pepper
- 1/2 avocado
Steps
- Chop the mushrooms and onion, and mince the garlic.
- Blend the kale, spinach, garlic, lemon juice, pine nuts, one-fourth cup oil, avocado, salt, and pepper until coarse.
- Heat the butter and one tablespoon oil in a large skillet over medium-high heat.
- Cook the onion and mushrooms for 10 to 12 minutes, stirring occasionally, until browned and tender.
- Top the hot mushrooms with the pesto guacamole and serve.
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