Serve this easy finger-lickin’ vegan, egg-free, dairy-free and nut-free plant-based dish as an appetizer for a party function or as a tasty side to go along with a main course, soup or salad.
Preheat the oven to 375 F (or 191 C).
Add the diced mushrooms, ground thyme and balsamic vinegar into the skillet. Sauté these together for at least 3 minutes or until most of the cooking liquid in the skillet has evaporated.
Add the diced kale and remaining seasonings (salt and garlic powder) into the skillet. Continue to sauté the skillet contents for 3-4 minutes until the diced kale and mushrooms are cooked through completely and nearly all the cooking liquid has evaporated.
Remove this kale mushroom mixture from the skillet, and spread by tablespoonfuls onto the oval bread rounds on the baking sheet.
As stated earlier, you can omit the vegan cheese shreds and it will still taste delicious! If you don’t have balsamic vinegar, you can substitute with an equivalent amount of soy sauce (or tamari sauce for a gluten-free version).