Stuffed Mushrooms

1 package baby mushrooms (usually about 16 in a pack)
1 sprig fresh rosemary
1 clove fresh garlic, minced
1/2 red bell pepper, minced
bread crumbs
handful baby organic kale
1/4 cup pecorino romano cheese
olive oil
1/4 cup sour cream

Take the stems off of all the mushrooms. Give them a good wipe down of any dirt they may have. Toss the mushrooms in a bowl with olive oil and salt. Set aside. Cut up the mushroom stems, rosemary, garlic, bell pepper and kale. Pour a little olive oil in a skillet and sauté until soft. Using enough bread crumbs to cover the vegetables in the skillet, pour over top. Let them toast up with the rest of the mixture. Sprinkle in the cheese and pour into a large bowl. Mix in the sour cream real good. Stuff each mushroom and bake them off in a 350 degree oven for 20-30 minutes until mushrooms are soft. I then broiled them a couple minutes to get a nice golden brown crust on top. Watch them carefully so they don't burn! Enjoy.

Copyright © 2014 Salvo-lutions by, Dana Salvo