Place the Enjoya peppers directly on the stove burners and char on all sides. Once charred, place them in a plastic bag and sweat them until cool. Peel them and remove the top, bottom and seeds.
Slice them on one side, from top to bottom, so that they lay flat, with the inside of the pepper facing up.
To assemble, lay one slice of mozzarella on the pepper. Top that with 2 pieces of asparagus, some mushroom and a basil leaf. Season with salt and pepper and roll up. Secure it with a toothpick. Repeat for the remaining peppers.
Place the roulades on a foil lined cooking sheet, sprayed with cooking spray and place them in the preheated oven. Bake for 7-10 minutes or until the cheese has melted.
Place the roulades on serving plates, drizzle with the balsamic and serve. Makes 4 appetizers.