Poblano And Cheddar Stuffed Portobello Mushrooms

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 2 poblano chiles
• 4 jumbo portabella mushrooms, stemmed
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 teaspoon extra virgin olive oil
• 1/3 cup finely chopped onion
• 1 cup baby spinach
• 1/2 cup cooked rice (preferably brown rice)
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons coarsely chopped cilantro

Recipe

• 1 light a grill or preheat the broiler. roast the poblanos over the grill or under the broiler, turning, until blackened, about 3-4 minutes. transfer the chiles to a bowl and cover with plastic wrap until they cool. peel, core and seed the poblanos then finely chop them.
• 2 brush the portobello mushrooms with 3 tablespoons of the olive oil and season with salt and pepper. grill or broil the mushrooms over high heat, turning, until softened, about 10-12 minutes. transfer the mushrooms to a plate, stem side down, to let them drain and cool.
• 3 meanwhile, in a medium skillet, heat the remaining teaspoon of olive oil and add the onion. cook over moderate heat until softened, about 6 minutes. add the baby spinach and cook until the leaves wilt, about 1 minute. transfer the spinach to a sieve and press out the liquid.
• 4 in a bowl, mix the spinach with the rice, cheese, cilantro and poblanos and season with salt and pepper.
• 5 preheat the oven to 325°f.
• 6 season the mushroom caps with salt and pepper and spoon some of the rice mixture into the mushrooms, mounding it slightly. transfer the mushrooms to a baking dish and bake for about 20 minutes, or until the cheese is melted and the tops are lightly browned.
• 7 serve them warm or at room temperature.