Vegetable Mélange Stuffed Mushrooms

These make a great side dish, or serve it up in small mushroom caps as an hors doeuvre.

Ingredients:
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.
Total preparation time: 30 minutes
Serves: 8

Enjoy!