Italian Stuffed Mushrooms

Ingredients:

6 portobello mushrooms or 20 cremini mushrooms
1 tablespoon grapeseed oil
salt
1/2 onion, chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 tablespoons pine nuts
1/2 red bell pepper, finely chopped
1 tomato, finely chopped
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon tarragon
a pinch of red pepper flakes
1/2 cup chickpeas or white beans
1 cup kale, shredded
2 tablespoons balsamic vinegar
2 teaspoons truffle oil
1/4 cup parsley
1/2 teaspoon garlic powder
zest of half a lemon
2 teaspoons wine vinegar

Brush mushroom caps with half the oil and season with salt. Bake at 375 for 20 minutes. Set aside.

Meanwhile, cook onion and celery in the remaining oil and add the garlic, pine nuts, and red bell pepper. When vegetables are tender, stir in the tomato and the seasonings. Add the beans and kale. When the kale is wilted, season with salt and balsamic vinegar.

Combine truffle oil, parsley, garlic powder, lemon zest, vinegar, and some salt in a blender and blend until smooth.

Arrange the filling inside each mushroom cap and drizzle with the oil mixture.