Bruschetta Portabellas

1 pound cherry tomatoes, quartered

Garlic olive oil

2 gloves garlic

Parsley, 1/2 bunch, finely chopped

1 onion, chopped

4 handfuls of baby kale, or spinach

4 portabellas, stems removed

1 tsp white truffle oil or olive oil

Salt & Pepper to taste

1/2 tsp crushed red pepper

1/2 tsp dried thyme

1/4 cup shredded parmesan

In a saute pan, cook tomatoes, onion, garlic, parsley, and kale in olive oil. Season with thyme, salt, pepper, and crushed red pepper. Cook until tomatoes are soft, and onions are translucent.

Rub the mushrooms with truffle or olive oil. Spoon the tomato mixture into the mushroom caps. Top with cheese. Bake at 425 for 15-20 minutes until mushrooms are cooked through.