5 ouncesartichoke heartschopped; squeeze out excess liquid
4Tbspalmond flourpossible substitute panko
Preheat oven to 450 F.
Combine 1 Tbsp olive oil and 2 tsp of minced garlic. (Save bowl and remaining garlic oil for later.)
Brush inside cap of prepared mushrooms with garlic and olive oil combination. Sprinkle to taste with salt and pepper.
Arrange mushrooms with oiled side up on a rimmed baking sheet. Bake about 6 minutes or until tender. Drain mushrooms or pat with paper towel if notable about of water still being released. The released liquid should be reduced if gills are properly removed.
Mix softened cream cheese, sour cream, mozzarella cheese, 1/2 tsp thyme. Once combined well, stir in the chopped Moringa leaves, onions, and artichoke hearts. Salt and Pepper to taste. (If available, use immersion blender to improve mixing process.)
In small bowl (can use dish from step two), add in remaining garlic, final Tbsp of olive oil, remaining 1 tsp thyme, 4 Tbsp of almond flour/meal, and 4 Tbsp of Parmigiano-Reggiano.
Divide Moringa/artichoke mixture evenly among mushroom caps. Sprinkle with almond flour mixture. Press crumb mixture lightly into filling if necessary.
Bake in preheated oven until filling is hot and crumbs are golden-brown, about 6-8 minutes. Serve immediately.