Poblano and Cheddar Stuffed Portobello Mushrooms

Sharon123's Note:

This makes 4 appetizers or 2 servings for a main course. A yummy recipe from Food and Wine Magazine, January, 1996. Enjoy!

• Total Time: 55 mins
• Prep 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

Directions:

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.

Reviews

[ScrappieDoo]

*LOVE* this recipe! I''ve been making it for a few years now. My torn out magazine page is getting quite worn! :) These always impress guests! A little time-intensive, but well worth it. I usually use basmati rice. Will try brown rice next time!

[Chef #1538109]

What fabulous recipe and hit in my house. The flavor of the poblano gave a little kick to the stuffing without overpowing the flavor of the stuffing. I'll definitely be making this recipe again.