| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Canned jalapeno peppers — |
|
|
Stemmed and minced |
| 3 |
lg |
Green onions — finely |
|
|
Chopped |
| 3 |
|
Cloves garlic — peeled & |
|
|
Crushed |
| 1 |
|
Stick butter — at room |
|
|
Temperature |
| 1/2 |
lb |
Fresh mushrooms — rinsed |
|
|
And stemmed |
INSTRUCTIONS
combine the Jalepeno, onion, galic, and butter and stir to blend
thoroughly. Stuff each mushroom cap with the butter combination. Place the
mushrooms in a shallow roasting pan--preferably disposable--stuffed side
up. Place the pan in the hotter portion of your barbecue pit for five to
ten minutes, until the butter has melted and the mushrooms have begun to
give up their juices. Serve immediately, while waiting for whatever else is
on the pit.
Any leftover stuffing can be reserved for a hot bread spread.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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