Instructions: You can turn these into an entree by stuffing portobello mushroom caps with the filling. Try white or cremini mushrooms to make appetizers for parties. You can sprinkle a little parmesan cheese over the mushrooms before baking, if you wish.

2 large all-purpose potatoes, peeled and cut into large chunks 2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried Italian herb mixture
4 kale leaves, chopped, or 1 1/2 cups spinach leaves 8 green onions, minced
Juice of 1/2 lemon
2 teaspoons black olive paste or olive tapenade (see note)

Salt and freshly ground black pepper, to taste 2 pounds medium to large domestic mushrooms (20 to 24 mushrooms)

3/4 cup dry white wine

Place potatoes in a large pot of salted water to cover. Bring to a boil, cover and cook at a low boil about 15 minutes, until tender. Drain well, place

In a large mixing bowl and mash coarsely.

Heat olive oil in a large skillet (see note) over medium-high heat. Add garlic and saute 1 minute, until garlic just begins to color. Add herb mixture, kale and green onions. Saute 2 minutes, until the kale is tender. Add lemon juice, olive paste, salt and pepper.

Add sauteed vegetable mixture to potatoes and mix well to combine.

Preheat oven to 375 degrees.

After cleaning mushrooms, remove stems for another use. With a teaspoon, fill mushroom cavities with potato mixture, slightly mounding filling. Place mushrooms in a baking dish (see note) with sides and pour wine into pan. Bake mushrooms uncovered 20 to 25 minutes, until they are tender and stuffing is golden brown. If all the wine evaporates, add a little water to pan to prevent sticking.

Note: Black olive paste is available in many Italian grocery stores, gourmet stores and some natural food markets. It imparts a rich, earthy flavor and is sometimes sold as olive tapenade.

Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off taste.

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