1 (4 ounce) can sliced mushrooms
2 jalapeno peppers, seeded and chopped
1 (14 ounce) can Italian-style pasta
4 ounces shredded mozzarella cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
In a large bowl, mix mushrooms, peppers, pasta, mozzarella cheese, onion, green bell pepper and shredded cheese. Dip the meat into the sauce while still in the bag. Chill in the refrigerator for 2 hours.
Preheat grill for high heat. Brush the bottom of a large resealable plastic bag with olive oil to prevent sticking. Flatten with the palm of your hand and place meat on the bottom of the bag.
Lightly oil grill grate or invert a rectangle dish onto a serving platter. Place a meat thermometer onto the meat and then place on a grill rack. Grill 25 minutes, turning occasionally, until the meat is no longer pink.
really good..I brushed the slices of pane cake and struck as well as they could be cool its a nice change from working with butter...
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