215.5 ounce cans of white cannellini beans, drained and rinsed
¼cuplemon juice
½cupmozzarella cheesedivided
Instructions
Preheat the oven to 375°F. Line a baking sheet with foil, spray with cooking spray and set aside.
Lightly drizzle 1 tablespoon of olive oil over the caps of the mushrooms, flip, and repeat on the gill side. Season with salt and pepper and place onto the baking sheet gill side up.
Place in the oven to bake for 10 minutes.
While the mushrooms are cooking, add the remaining olive oil to a cast-iron skillet over medium heat. When the oil is hot, add the minced garlic and cook for 1 minute.
Begin to add the kale by the handful, it will begin to wilt down as it cooks. Gradually add the vegetable stock as the kale wilts.
After you've added all of the kale and it has cooked down, stir in the beans, and lemon juice.
Let cook for another 2 minutes, stirring frequently until most of the liquid is evaporated.
Remove the mushrooms after 10 minutes, remove them from the oven and fill the caps with the greens & beans mixture.
Sprinkle each mushroom cap with mozzarella cheese. Place back into the oven for 3 minutes, or until the cheese has melted and is lightly golden brown.