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1
Preheat the oven to 350 F. In a medium size bowl, add the onions, zucchini, garlic, and Serrano pepper.
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2
Set aside.
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3
After cleaning the mushrooms, remove the stems.
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4
If the mushrooms are nice and fresh the stems should just snap off.
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5
Dice the stems and add them into the bowl with the onion mixture.
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6
Heat a medium size skillet on medium heat, and add the olive oil.
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7
Then add the veggies from the bowl to the pan.
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8
Add the salt, pepper, and oregano.
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9
Stir together and saute for about 7 minutes.
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10
Then add the kale and stir.
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11
Saute until the kale starts to turn a darker color (about 3 or 4 minutes).
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12
Remove the veggies from the pan and put them back into the bowl that they were in.
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13
Add the bacon (dice the bacon if needed), tomatoes, mozzarella and panko bread crumbs to the bowl.
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14
Stir all of the ingredients together.
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15
Gently stuff the mushrooms so that the stuffing is in the shape of a mound on top of the mushrooms.
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16
There should be enough stuffing to overstuff each mushroom.
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17
Put the stuffed mushrooms onto a rimmed baking tray or baking dish.
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18
Bake uncovered in the oven until the cheese melts (about 10 to 15 minutes).
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19
Serve while warm.
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20
And they are still delish if they cool off a bit.
