Side dishe for 4

Mushrooms with Pesto Guacamole

Name: Mushrooms with Pesto Guacamole
Total time: 22 min
Yield: 4 servings
Cuisine: American
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

$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, 0.25 lb$1.29/lb typical	0.25 lb	$0.32Typical price
	Butter, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
	Kale, 1$2.49 each typical	1	$2.49Typical price
	Spinach, 1 oz$0.35/oz typical	1 oz	$0.35Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Lemons and limes, 0.5$0.60 each typical	0.5	$0.30Typical price
	Nuts and seeds, 0.75 oz$0.70/oz typical	0.75 oz	$0.59Typical price
	Avocados, 0.5$1.29 each typical	0.5	$0.65Typical price
Total for the servings shown		$5.53

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

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

22 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Gluten-free Low-carb Budget Side dishes

Typical price

$1.38 per serving$5.53 for 4

City Store

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.