Sauté olive oil, okra, onion, mushrooms in a large

sauté pan over medium heat for 8-10 minutes, until vegetables become

soft.  Add chili powder and paprika and cook an additional minute.

Pre-heat your oven to 400 degrees.

While the vegetables cook, puree all Sage Walnut Cream ingredients

in a food processor until smooth (this will take a few minutes).

After the vegetables are finished cooking, peel individual leaves

off the head of escarole and turn the leave so that it is cupped in

your hand.  Place a small amount of filling down the rib of the

escarole and wrap the leaf around the filling almost like a burrito.  Turn

the stuffed escarole seam side down in a baking dish.  Continue

stuffing escarole until the filling is used.

Top escarole with the walnut cream sauce and bake for 8-10 minutes.

Escarole will soften and will be warmed through.

Serve warm.

As an addition, you can add cooked rice or quinoa to the vegetable

mixture when stuffing or serve with rice or quinoa.