Preheat the oven to 400 degrees.
Carefully and gently clean the mushrooms and then separate the stems from the caps. Mince the mushroom stems and place in a bowl along with minced onion and garlic. Set aside. Place the caps in a mixing bowl and drizzle on 2 tbsp of basil or Italian style dressing. Gently mix to evenly coat and allow the mushrooms to marinate while you prepare the filling.
In a mixing bowl combine panko, minced roasted red pepper, vegan parmesan, a pinch of salt and pepper and 2 tbsp of the basil or Italian style dressing. Mix until well combined. Set aside.
Drizzle a little olive oil into a skillet and heat over medium high until hot. Then add in the minced mushroom stems, onion and garlic along with ½ tsp of Italian seasoning, a pinch of red pepper flakes (if using) and a pinch of salt and pepper. Cook over medium high heat for about 3-4 minutes until softened. Toss in the finely chopped kale and turn the heat to low. Cook for a minute or so until the kale is softened.
Pour the cooked mushroom mixture into the bowl with the breadcrumbs and mix until well combined. Then add in 1 tbsp of melted vegan butter and stir to combine. Taste and add any additional salt or pepper as desired.
Spray a baking sheet with a little olive oil. Stuff each mushroom cap with a the filling and then place on the baking sheet.
Bake the mushrooms at 400 degrees F for about 20-23 minutes until tender and golden brown.
Remove the mushrooms from the oven and topped with a little fresh basil. Serve immediately and enjoy!