Ingredients:

• 2 8-oz. packages of button or baby bella mushrooms
• 1 small white Vidalia onion
• 1 cup crushed gluten-free graham crackers
• 2 cups fresh kale, chopped
• 1 Tbsp. oil (for sautéing)
• 1 Tbsp. extra virgin olive oil (for drizzling)
• Shredded cheese of choice (for a lactose-free version, try Go Veggie! Lactose Free Shredded Cheese)
• Salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Remove stems from two 8-oz. packages of button or baby bella mushrooms.
2. Chop 1 small white Vidalia onion. Chop 2 cups fresh kale. Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add mushroom stems, onions, and a dash of salt & pepper, then cook 8-10 minutes until softened, stirring occasionally.
3. Transfer to a large bowl along with kale and toss well. Arrange mushroom caps in a single layer on a parchment paper-lined baking sheet. Add shredded cheese, graham crackers, salt and pepper to kale mixture then divide filling evenly between mushrooms, mounding it in the center of each cap.
4. Drizzle mushrooms with 1 tbsp. extra-virgin olive oil and bake until softened and juicy, about 20 minutes. Serve warm.