Recipe - Reds Smoky Stuffed Shrooms

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
One half pound Fresh mushrooms rinsed
And stemmed

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 panpreferably disposablestuffed 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