Vegetable Mélange Stuffed Mushrooms
Total preparation time: 30 minutes
Serves: 8Ingredients:
- 6 leaves Bok Choy
- 1 small Red Pepper
- 1/2 medium Spanish Onion
- 1 teaspoon Fresh Rosemary
- 1/4 teaspoon Dry Groung Rosemary
- 3 tablespoons White Balsamic Vinegar
- 8-30 Mushroom Caps
Steps:
- Blend everything except mushrooms in a food processor until coursely minced yet finely enough to fit in mushroom caps the size you choose. Cook over low heat in a skillet to meld flavors and cook onion.
- Fill clean mushroom caps slightly mounded. Bake at 325 F for 6 – 8 minutes to cook mushroom caps.
- You can speed up the process by microwaving the caps before filling and then broil for a minute to brown. The filling holds well refrigerated.
- Note: Vary your choice of mushroom cap size based on your intended use.