Mexican Stuffed Mushrooms

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem.
  • Dice poblano and set aside until needed.
  • Preheat oven to 375F.
  • Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.
  • Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.
  • Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.
  • Divide out the chopped poblanos among the mushrooms and place over the salsa.
  • Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.
  • Cover each mushroom with about 1/2 cup shredded queso anejo cheese.
  • Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.
  • Garnish mushrooms with chopped cilantro before serving.
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