Artichoke Kale Stuffed Mushrooms

Recipe by Catherine Pla

Yields about 2 dozen mushrooms

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• About 24 large mushrooms, stems removed

• 2 oz cream cheese, softened

• 2 T mayonnaise

• 1 T olive oil

• 2 cloves garlic, grated

• 1⁄4 c grated Parmesan cheese, divided

• 1 can (14 oz) water-packed artichoke hearts, drained and chopped

• 1⁄2 chopped baby kale, or spinach or power greens

• 2 T chopped parsley

• Kosher salt and black pepper

Preheat oven to 400.

Combine the cream cheese, mayonnaise, oil, garlic, and 2 tablespoons of parmesan cheese in a medium bowl. Mix together with a spatula until smooth, then fold in the chopped artichoke hearts, greens, and parsley. Add salt and pepper to taste.

Taste for seasoning and add salt and pepper if needed. Mound filling into the mushroom caps and sprinkle caps with the remaining parmesan. Bake for about 20 minutes until cheese is melted and tops are golden brown.