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Preheat oven to 450.
Lightly rub a good Tbs. or so of oil on the caps. Place them, cap side down, on a foil-lined rimmed baking sheet. Sprinkle the gills with a little salt and pepper.
Roast them for a good 15 minutes, until they’re soft and divine. There will probably be a pool of juice in the gills after all that roasting. You can just sort of tip that out onto the foil.
Meanwhile, place the kale, pine nuts, cheese, garlic, and a good pinch of salt in a food processor. With the motor running, add the remaining 3 Tbs. oil until you get pesto.
Mash up your avocado until it’s all smooth. Then add the pesto. Just dump it in. Then stir it all up.
Spoon a good amount of pesto guac into each roasted cap, and top with the crumbed queso fresco.