Ricotta Stuffed Mushrooms
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Remove mushroom stems and clean out the gills with a spoon.
  3. Spoon sauce onto the bottom of a shallow casserole dish and place mushrooms into the sauce upside down.
  4. Chop and cook the kale, then mix into the ricotta. Add the mozzarella, parmesan, salt and pepper.
  5. Fill the mushrooms with the kale and cheese mixture.
  6. Top each mushroom with a sliced tomato, salt and pepper to taste, a basil leaf, a squirt of balsamic glaze and a bit more pasta sauce.
  7. Bake for 40 minutes.