2cupsof breadcut into croutons (GF bread works perfectly)
1/2-3/4cupsof veggie stock
1/2cupcheeseI used a creamy Taleggio, but feta works as does mozzarella
Spread bread croutons onto a large baking sheet and Toast in 350˚ oven for 10 minutes
Prepare mushrooms, remove stems chop and reserve. Remove gills. Set mushrooms aside
Meanwhile in a large skillet melt oil over medium heat, add onion and reserved chopped mushroom stems to pan and cook for 4 minutes until onion is translucent. Add garlic and kale, cook until kale is wilted (about 5 minutes)
Add bread croutons and veggie stock to skillet, cook until bread absorbs veggie stock. This should resemble a stuffing. Add more stock if needed.
Season well with salt and pepper.
Place mushrooms, unstuffed, on a hot grill. Grill for 2 minutes on each side. Remove from grill.
Place mushrooms on cedar plank, stuff each mushroom with kale stuffing, top with cheese of your choice. (I used taleggio, but mozzarella, goat, feta, or parmesan would be delicious)
Place cedar plank on grill (be sure to soak cedar plank ahead of time), put cover on grill and allow to cook for 5-7 minutes.