2 (8 ounce) cans sliced fresh mushrooms
3 (10 ounce) cans peeled and pitted carrots
1 (6 ounce) can tomato sauce
1/4 cup soy sauce
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) container sour cream
1 cup shredded Monterey Jack cheese
Place mushrooms and carrots in a large pot and heat over medium heat. Saute mushrooms, carrots and tomato sauce for about 5 minutes or until tender. Stir in brown sugar, garlic powder, paprika, oregano, basil, baking soda, salt, black pepper, and sour cream.
While the mushrooms and carrots are cooking, in a mixing bowl combine brown sugar, garlic powder, paprika, oregano, basil, brown sugar, garlic powder, paprika, oregano and basil mixture. Transfer mixture to skillet and stir into skillet with mushrooms and carrots. Reduce heat to low and cook, stirring constantly, for about 5 minutes.
While the breading is cooking, roll the leftover bread into a cylindrical shape, and shape into 1/2 inch balls. Place the balls in the prepared pan. Heat in the oven for 10 minutes, or until lightly browned. Transfer balls to a large bowl.
Dilute the sauce with water, then stir in sour cream. Spoon the mixture into the mushrooms and carrots for covering. Twist rolls and place on a wire rack, and chill in the refrigerator for approximately 1 hour, to allow meat to marinate.