Kale stuffed mushrooms

My other New Year’s Appetizer!I went to a restaurant in Alameda called Pappo and was served Kale Stuffed Mushrooms. This sparked an idea. I would make these mushrooms using Baby Bellas (Portabella Mushrooms) and make some with bacon. They were amazing! Although the photos don’t do much justice, you will have to take my word or take a chance!

For the Vegetarian Version, skip the bacon step or substitute with soyrizo.

24 Baby Bella Mushrooms, Silver Dollar size or smaller
1 head of Kale (I split this in two to make veggie ones and bacon ones), chopped small.
1/2 a medium onion, diced
4 cloves of garlic diced
1 tbsp of soy sauce
2 tbsp of Olive oil or Butter, more for the mushrooms
2 tbsp of water
5 slices of bacon, diced in tiny little pieces when raw
1/2 cup of bread crumbs

In a large frying pan or skillet, warm the oil or butter then add your garlic and onion, add chopped bacon (smaller the better), let saute and add soy sauce then water.

Let that cook a bit then add the chopped kale and saute until cooked thoroughly. Remove from heat and drain a little if needed.

I purchased two large baskets of Baby Bella Mushrooms, cut off the stems and hollowed them if needed. I lined a pan with foil and placed the mushrooms on, drizzled them in olive oil. Then I scooped the kale into the mushroom filling them completely. Sprinkle bread crumbs on top.

Bake for 20 minutes or so at 350 Degrees, until the mushrooms are cooked and slightly golden brown on top.

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