Stuffed Mushrooms

1. Preheat the oven to 375ºF.
2. Heat butter in a large nonstick skillet. Sauté the shallot over medium heat until soft (3 minutes). Add garlic, red pepper and 1/2 teaspoon salt and cook one more minute.
3. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid (4 minutes).
4. Add the white wine and simmer until evaporated, 1 minute. Set aside.
5. In a small food processor, puree beans with 1/2 teaspoon salt, 1 tablespoon of olive oil and 1/4 cup of water until smooth.
6. Fold the white bean puree into the kale mixture and stir to combine.
7. Arrange the mushroom caps on a parchment lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the kale mixture into the cavity of each cap. Top with the cheese.
8. Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese has begun to brown.
9. Serve warm or at room temperature.