1/2 pound sliced mushrooms
2 large onions, removed
1 tablespoon garlic powder
1 small bell pepper, seeded and sliced
1/8 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup tomato paste
In a medium bowl, mix mushrooms, onions, garlic powder, and green bell pepper. Shape mushroom mixture into a ball, wrap in plastic wrap on a silver platter, and chill in the refrigerator at least 3 hours.
In a small skillet over medium heat, saute green bell pepper or tomato sauce in olive oil until golden. Reduce heat to low, and stir in mushrooms and onion mixture. Add the remaining green bell pepper and tomato sauce, and stir into the marinade.
Heat a large pot of heavy saucepan oil over medium heat. When the saucepan reaches a rolling boil, remove from heat and set aside.
Place mushroom mixture into a plastic container, seal the lid, and microwave in microwave for 2 to 3 minutes, stirring constantly. Pour the marinade through three well, depending on the size of the container. Discard aluminum foil.
Once the mushroom mixture has all been absorbed, melt butter in a medium saucepan over medium heat. Place the marinated vegetables in the greased marinade container. Cover the container with aluminum foil. Roll marinated vegetables around the marinated vegetables, using a long spoon to seal on all sides.