Poblano And Cheddar Stuffed Portobello Mushrooms Recipe

Name: Poblano And Cheddar Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 325u00b0F.
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.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 poblano chiles, 4 jumbo portabella mushrooms, stemmed, 3 tablespoons extra virgin olive oil, salt & freshly ground black pepper, and more.

Yes, Poblano And Cheddar Stuffed Portobello Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano And Cheddar Stuffed Portobello Mushrooms

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