GREMOLATA

2 tablespoons chopped lemon zest

1/2 teaspoon finely grated garlic
2 tablespoons chopped flat-leaf parsley
Salt to taste
MUSHROOMS
1. 16 large cremini mushrooms, stems removed and finely chopped
2. 3 tablespoons unsalted butter, 1 tablespoon melted
3. 1/4 cup minced shallots
4. 1 teaspoon minced garlic
5. 1 tablespoon chopped thyme
6. 2 cups finely chopped kale leaves (about 2 ounces)
7. 1/4 cup heavy cream
8. 1 teaspoon __________vinegar
9. Pinch of freshly grated nutmeg
10. 1/2 cup freshly grated Parmigiano-Reggiano cheese
11. Salt
12. Freshly ground black pepper
1. MAKE THE GREMOLATA : Combine lemon zest, garlic and parsley. Season with salt.
2. PREPARE THE MUSHROOMS Line a baking sheet with parchment paper. Arrange the mushroom
caps stemmed side up on the baking sheet and brush them all over with the melted butter. Bake the
mushrooms for 12 minutes, or until tender.
3. Meanwhile, in a medium skillet, melt the remaining 2 tablespoons of butter. Add the shallots, garlic
and thyme and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5
minutes. Add the chopped mushroom stems and cook, stirring occasionally, until tender, about 8
minutes. Add the kale and cook, stirring, until tender, about 8 minutes. Add the cream and bring to a
boil, then simmer until slightly thickened, about 2 minutes. Remove from the heat and stir in the
vinegar and nutmeg. Let the filling cool slightly, then stir in the grated cheese. Season with salt and
pepper.
4. Mound the kale filling in the mushroom caps. Bake in the oven for about 10 minutes, or until
browned and bubbling. Transfer the mushrooms to a platter, sprinkle with the gremolata and serve.
MAKE AHEAD The stuffed mushrooms can be refrigerated overnight. Bring to room temperature
before baking.