Portobello Mushrooms x 12
Flat leaf kale x 5 Bunch
Leeks - sliced x 3
Garlic - sliced thin x 4 cloves
Toasted pine nuts - handful
Toasted slithered almonds - handful
Salt, pepper, nutmeg for seasoning
Vegan feta cheese - 1 block (or normal feta if you are not vegan)
Panko bread crumbs and Nutritional yeast to sprinkle on top
Remove the stalk from the mushrooms and place on a tray.
Slice the leek and garlic and cook off with a good glug of the olive oil. After it has just started to caramelize add the sliced kale and cook down till soft.
Toss in the nuts and mix well - season with the salt, pepper and nutmeg to taste.
If you find it too bitter you can add about 2 tbsp of maple syrup but I quite like that bitterness from the kale so left it out.
Spoon the mixture out onto the mushrooms and crumble the vegan feta cheese on top followed by a few of the Panko breadcrumbs - then bake at 180C till cooked through - about 10 -15 minutes.
Serve on a platter with nutritional yeast over the top like Parmesan.