Healthy Stuffed Mushrooms with Creamed Kale

• 1 Tablespoon Unsalted Butter Or Olive Oil
• 1 whole Shallot, Thinly Sliced
• 1 clove Garlic, Minced
• 1/4 teaspoons Red Pepper Flakes
• 1 teaspoon Salt, Divided
• 2 cups Frozen Kale
• 1/4 cups White Wine
• 1 can (15 Oz. Size) Cannellini Beans, Rinsed And Drained
• 1 Tablespoon Olive Oil Plus More For Drizzling Over The Mushrooms
• 1/4 cups Water
• 1 pound Cremini Mushrooms, Brushed With A Damp Towel And Stems Removed
• 1/2 cups Grated President Manchego Cheese

1. 1.
2. Preheat the oven to 375 degrees F.
3. 2.
4. Heat the butter in a large non-stick skillet.
5. Saute the shallot over medium heat until soft, 3 minutes.
6. Add the garlic, red pepper and half of the salt and cook for one more minute.
7. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 4 minutes.
8. Add the white wine and simmer until evaporated, 1 minute.
9. Set aside.
10. 3.
11. Meanwhile, in a small food processor, puree the beans with the remaining half of the salt, olive oil and water until smooth.
12. Fold the white bean puree into the kale mixture and stir to combine.
13. 4.
14. Arrange the mushroom caps on a parchment lined rimmed baking sheet and brush the outside of the caps lightly with olive oil.
15. Scoop a large spoonful of the kale mixture into the cavity of each cap.
16. Top with the cheese.
17. 5.
18. Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese has begun to brown.
19. 6.
20. Serve warm or at room temperature.

butter, shallot, clove garlic, red pepper, salt, frozen kale, white wine, beans, olive oil, water, mushrooms, manchego cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/healthy-stuffed-mushrooms-with-creamed-kale/ (may not work)