Ingredients
Equipment
Method
- Spray a baking pan or sheet pan with non-stick spray or wipe with a little oil. Preheat the oven to 400°F.
- Heat 1 teaspoon of olive oil in the pan over medium heat. Add a teaspoon of chopped fresh garlic and stir for a minute or two. Add the breadcrumbs and stir. Remove from the heat. Transfer the breadcrumbs to a small bowl.
- Wash and wipe off the mushrooms. Remove the steps. Arrange the mushrooms caps upside down in a baking pan. Chop the stems into 1/2 inch sized pieces.
- Heat the skillet over medium heat for a minute and add the other teaspoon of olive oil. Heat this for a minute, and then add the chopped onions, kale, 1/2 teaspoon of garlic, and artichokes. Add the soy sauce, pepper, herbes de Provence, and stir well. Saute for 5 - 10 minutes until the onions are softer and the kale is bright green.
- Add the wine to the pan and stir, cooking for a few more minutes. Remove from the heat.
- Scoop the vegetable mixture evenly into the mushrooms caps with a teaspoon. Top evenly with the breadcrumbs
- Bake for about 20 minutes or until the breadcrumbs are lightly browned.
Nutrition
Notes
The nutrition estimate is from Spoonacular, which is based mainly on the USDA database.
