Poblano and Cheddar Stuffed Portobello Mushrooms

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

• Ready In: 55 mins
• Serves: 2

Ingredients

• 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.