Stuffed portobello mushrooms With Kale and Quinoa

portobello mushrooms (stems, gills removed and set aside)

extra virgin olive oil (+ 2 extra to brush the mushrooms)

garlic cloves (crushed)

small brown onion (,peeled, finely diced)

small shallots (,peeled, finely chopped)

kale leaves (trimmed, finely chopped (280 g))

lemon juice

sea salt (pepper)

cooked quinoa (or rice or buckwheat groats)

ground pepper

goat cheese feta (or french goat cheese like buche de chevre)

grated emmental (or grated mozzarella or grated cheddar )

eggs