Instructions for the portobellos:
1. I marinated the sun dried tomatoes in Garlic Olive Oil overnight (because you can never really have enough garlic!)

2. Preheat oven to 350 degrees.

3. Drizzle Garlic Olive Oil in a medium size frying pan then add diced onion & bacon, allow to cook most of the way through then add sun dried tomatoes. Saute about 2-3 more minutes then add kale. Saute until kale is wilted, onions are translucent & bacon is cooked through.

4. While the onion, bacon, sun dried tomatoes & kale are sauteing, thoroughly wash the mushrooms & take out the insides (I like using a melon baller for this)

5. Remove mixture from frying pan and place in a medium bowl.

6. Add breadcrumbs, parmesan & eggs & stir to combine until you have a nice filling texture.

7. Season with Tuscan Farmhouse & stir again.

8. Place portobellos in a shallow baking dish & fill the bottom with just enough water to coat it. Stuff the portobellos & bake for about 30 minutes or until the top is crusty & golden.

Instructions for the salad dressing:
1. In a jar or cup, whisk together the olive oil, balsamic, dijon & seasoning!