Combine jalapeno, onions, garlic, and butter. Blend thoroughly. Stuff each mushroom cap with the mixture. Place in a shallow roasting pan stuffed side up. Cook in the hot portion of your pit for 5-10 minutes, until butter has melted and mushrooms begin giving up their juices. Serve immediately.
1 large jalapeno -- minced
2 large green onions -- finely chopped
2 large cloves of garlic -- pressed
1 stick butter -- at room temperature
1/2 pound fresh mushrooms -- stemmed