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Preheat oven to 350 degrees.
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Heat oil in a large pan over medium heat. Sauté shallot until translucent.
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Add thyme and season with salt and pepper.
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Stir in kale and quinoa. Add Pesto and Stir.
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Remove pan from heat and stir in Parmesan. Taste and season with salt and pepper.
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Use a spoon to fill mushroom caps with mixture. Arrange on foil covered baking sheet or in a oven safe pan, and bake for 30 minutes.