Gather your ingredients together.
Preheat oven to 375 degrees F.
Line a large baking dish with Parchment paper.
Cut the jalapeños in half, removing the seeds, stems, and dice.
Remove the stems from the mushrooms and place on a baking dish.
Chop the stems.
On medium high, heat up the coconut oil in a large skillet.
Add the garlic and onions and sauté until they are translucent.
Add the kale, jalapeño, tomatoes and mushroom stems and cook until soft.
Add the breadcrumbs, salt, pepper and pine nuts and combine.
Stuff the mushrooms with the mixture and bake for 30-35 minutes.
Top with shredded Parmesan if desired. Enjoy!
