Stuffed Italian Portobello Mushrooms
[Vegan]

To Make the Mushrooms:

1. Preheat the oven to 375°F.
2. Remove the stems from the mushrooms and set aside. Place mushrooms on a baking sheet and drizzle with avocado oil. Sprinkle with a pinch of salt and pepper and bake for 20 minutes.
3. While mushrooms are cooking, prepare the filling.

To Make the Stuffing:

1. Heat the oil in a large frying pan over medium heat.
2. Add the onion and celery and sauté for a couple minutes, until translucent.
3. Add the garlic and cook a minute more. Add the remaining ingredients, except for the black truffle oil. Cook, stirring occasionally, until kale is wilted and tomatoes have broken down.
4. When the mushroom caps are done, remove from the oven and stuff with the filling. Depending on the size of the caps, there may be some leftover filling.
5. Drizzle each mushroom with a teaspoon of black truffle oil and serve.