Preheat the oven to 375ºF.

Heat the butter in a large nonstick skillet. Sauté the shallot over medium heat until soft, 3 minutes. Add the garlic, red pepper and ½ teaspoon salt and cook one more minute. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 4 minutes. Add the white wine and simmer until evaporated, 1 minute. Set aside.

Meanwhile, in a small food processor, puree the beans with ½ teaspoon salt, 1 tablespoon of olive oil and ¼ cup of water until smooth. Fold the white bean puree into the kale mixture and stir to combine.

Arrange the mushroom caps on a parchment lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the kale mixture into the cavity of each cap. Top with the cheese.

Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese has begun to brown.

Serve warm or at room temperature