Kale Stuffed Mushrooms

With threat of a hard freeze, I rushed to pick all the remaining kale out of my garden last week (in addition to the Brussels sprouts). What to do with gobs of kale? Hmmm...we were set to have steaks on Sunday night (side note: my almost 6 year old ate her first entire steak--a 6 oz filet mignon. She has good taste where steak is concerned), and when I came across this recipe on Pinterest, I thought it would make a lovely side. Actually, these are hearty and delicious enough to stand alone. They'd made a great vegetarian meal atop some pasta or quinoa or couscous, or a lovely first course if you entertain. Don't like kale? Shame on you! Er...sorry...in that case, try spinach. 

Kale Stuffed Mushrooms

-adapted from ohmyveggies.com

-4 large portabella mushrooms
-salt and pepper to taste
-1 tbsp olive oil
-1 large shallot, thinly sliced
-2 garlic cloves, minced
-1 bunch kale (about 8 ounces), washed, dried, stems removed, and roughly chopped
1/2 c. white wine (something you'd drink...sauv blanc, pinot grigio, or chardonnay)
-2/3 c. milk
-1 tbsp. flour
-1 c. cheese of your choice--mozzarella, Monterey jack or cheddar would be nice
-2 T. panko breadcrumbs

Scrape gills out of mushrooms with a spoon and wipe clean with a damp cloth. Place top side down on a baking sheet lined with foil.  Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high. After the wine has cooked off (about 3 minutes), add milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat. Divide kale mixture into mushrooms. Top each with 1/4 cup of cheese. Bake for 10 minutes. Sprinkle 1/2 Tablespoon panko over each mushroom; return to oven for another 5-10 minutes, or until mushrooms are tender and panko is golden.