Mexican Stuffed Mushrooms

1. 1

   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.

2. 2

   Dice poblano and set aside until needed.

3. 3

   Preheat oven to 375F.

4. 4

   Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.

5. 5

   Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.

6. 6

   Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.

7. 7

   Divide out the chopped poblanos among the mushrooms and place over the salsa.

8. 8

   Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.

9. 9

   Cover each mushroom with about 1/2 cup shredded queso anejo cheese.

10. 10

    Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.

11. 11

    Garnish mushrooms with chopped cilantro before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.