- 1½ pounds cremini mushrooms, stems removed
- 2 bunches kale, chopped
- Olive oil
- ¼ cup shallots, finely diced
- 1 clove garlic, minced
- ¼ cup Kalamata olives, finely chopped
- 5 ounces goat cheese
- 2 ounces Feta cheese, crumbled
- 2 tablespoons pine nuts, toasted
- Juice of a lemon
Preheat the oven to 375°F.
In a large sauté pan add 2 tablespoons of olive oil and sauté the shallots and garlic over medium heat for about 2 minutes. Add the kale and season with salt and pepper. Cover with the lid cooking until the greens start to wilt, about 5 minutes. Stir in the lemon juice, goat cheese, olives and pine nuts, cooking until the mixture is well combined. Stir in the feta. Taste for seasoning and set it aside.
In a 5 QT SmartSteam™, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms to the pan. Cover with the lid and cook the mushrooms on one side for about 3 minutes. Flip the mushroom over and cook for another 2-3 minutes covered. You are just removing some of the moisture from the mushrooms.
Remove the mushrooms to a work surface, leaving the excess moisture behind.
Fill the center of each mushroom with about 2 teaspoons of the kale filling. Place the mushrooms on a large baking sheet. Bake the mushrooms for 12-15 minutes, until the filling is hot and the mushrooms are tender.