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.

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