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Ingredientes
- 1 lrg Canned jalapeno peppers --
- Â Â Stemmed and chopped
- 3 lrg Green onions -- finely
- Â Â Minced
- 3 x Cloves garlic -- peeled &
- Â Â Crushed
- 1 stk butter -- at room
- Â Â Temperature
- 1/2 lb Fresh mushrooms -- rinsed
- Â Â And stemmed
Direcciones
- 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 min, till 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 warm bread spread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 204 | 91% |
| Total Fat 23.16g | 29% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 169mg | 7% |
| Potassium 246mg | 7% |
| Total Carbs 3.98g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.47g | 1% |
| Protein 2.44g | 4% |
