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1
Remove and discard stems from mushrooms.
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2
Very carefully rinse mushrooms, making sure to remove any dirt from the gills; drain well on paper towels.
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3
Cut each mushroom into eight 1/4 to 1-inch squares.
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4
In large skillet heat 1-1/2 tsp.
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5
olive oil.
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6
Add mushroom pieces and garlic.
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7
Cook, turning occasionally with spatula, until tender and lightly browned, approximately 6 to 8 minutes.
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8
Meanwhile, halve peppers; remove and discard stems, seeds; and ribs.
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9
Cut sixteen 1-inch-square pieces from each pepper.
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10
Wrap and refrigerate remainder of peppers for another use.
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11
With slotted spatula, transfer mushroom pieces from skillet to plate to cool slightly; discard garlic.
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12
Add remaining olive oil and the pepper pieces to skillet.
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13
Saute peppers until lightly browned, approximately 5 minutes.
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14
Transfer pepper pieces to plate with mushrooms.
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15
Sprinkle mushrooms and peppers with salt.
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16
With knife, scrape leaves from bottom 1-1/2 inches of rosemary sprigs.
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17
With cake tester or toothpick, poke a hole in center of each mushroom and pepper piece.
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18
Thread one piece of each color pepper and one mushroom piece onto each rosemary sprig.
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19
Arrange on rimmed baking sheet.
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20
At this point, they may be covered and refrigerated for up to 8 hours.)
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21
Just before serving, heat oven to 375F.
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22
Bake skewers 10 minutes or until heated through.
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23
To serve, arrange on serving board and drizzle with vinegar.
