Hard to say what makes this recipe so good. Is it the cheese? The avocado? Or maybe it's the mushrooms, so supple and full of flavor they could easily be mistaken for a steak.
Preheat the oven to 450°F. Rub olive oil onto the mushroom caps and place them cap side down on a foil-lined rimmed baking sheet. Sprinkle with salt and pepper and roast 15 minutes until soft.
Put the kale, pine nuts, cheese, garlic and a pinch of salt in a food processor, and while it's running on low speed, gradually add 3 tbsp olive oil.
Mash up the avocado until smooth, adding it to the pesto mix. Stir well and spoon the pesto and guacamole sauce into each roasted cap, topping it with some queso fresco cheese.
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