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1
Make the gremolata Preheat the oven to 400.
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2
Spread the hazelnuts in a pie plate and toast for 8 minutes, or until the skins split.
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3
Leave the oven on.
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4
Transfer the nuts to a clean kitchen towel and let cool slightly, then rub them together to remove the skins.
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5
Let cool completely, then coarsely chop the nuts.
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6
In a small bowl, combine the nuts with the lemon zest, garlic and parsley.
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7
Season with salt.
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8
Prepare the mushrooms Line a baking sheet with parchment paper.
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9
Arrange the mushroom caps stemmed side up on the baking sheet and brush them all over with the melted butter.
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10
Bake the mushrooms for 12 minutes, or until tender.
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11
Prepare the mushrooms Meanwhile, in a medium skillet, melt the remaining 2 tablespoons of butter.
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12
Add the shallots, garlic and thyme and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes.
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13
Add the chopped mushroom stems and cook, stirring occasionally, until tender, about 8 minutes.
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14
Add the kale and cook, stirring, until tender, about 8 minutes.
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15
Add the cream and bring to a boil, then simmer until slightly thickened, about 2 minutes.
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16
Remove from the heat and stir in the vinegar and nutmeg.
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17
Let the filling cool slightly, then stir in the grated cheese.
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18
Season with salt and pepper.
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19
Prepare the mushrooms Mound the kale filling in the mushroom caps.
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20
Bake in the oven for about 10 minutes, or until browned and bubbling.
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21
Transfer the mushrooms to a platter, sprinkle with the gremolata and serve.
