6 Small Portobello Mushrooms
1 Bunch of Kale ( I used Dino )
1 Zucchini ( any variety )
2 Cloves Garlic
1 Large Shallot
Oil or Butter
White Wine
Tri Colored Quinoa

Cheese of choice (I used Dutch Goat Cheese)

Heat oven to 350 degrees. Remove stems and gills from the mushrooms. Rub with oil, place on parchment or foil lined sheet pan, tops down. Prepare Quinoa, 1 cup to 1.5 c water or broth. Chop Zucchini into small bite size pieces. Remove stems from kale and chop. Chop shallot and garlic, saute until tender in oil or butter. Add a splash of White wine to de-glaze the pan, add zucchini and cook until tender, you may need to add a few Tablespoons of water to steam. Add kale and cook until tender, not limp. Mix with Quinoa, put into mushrooms, top with cheese, Bake 10-15 min or until mushrooms are tender and cheese is melted.