Portobello-Stuffed Poblanos Recipe

Name: Portobello-Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano chiles; 1 Tbs. olive oil; 1 large onion, diced (2 cups); 1 clove garlic, minced (1 tsp.); 2 large portobello mushrooms, coarsely grated (4 cups); 1 16-oz. can white hominy, rinsed and drained; 1 14.5-oz. can diced tomatoes; ⅓ cup low-sodium vegetable broth; 2 Tbs. brown rice syrup; 1 Tbs. chipotle chiles in adobo sauce, diced, 1 Tbs. sauce reserved; 3/4 tsp. ground cumin; 1/4 tsp. ground coriander; 1/2 cup chopped cilantro; 1/4 cup lime juice; 1/4 cup shredded vegan Cheddar cheese

Servings: persons

4 large poblano chiles
1 Tbs. olive oil
1 large onion, diced (2 cups)
1 clove garlic, minced (1 tsp.)
2 large portobello mushrooms, coarsely grated (4 cups)
1 16-oz. can white hominy, rinsed and drained
1 14.5-oz. can diced tomatoes
⅓ cup low-sodium vegetable broth
2 Tbs. brown rice syrup
1 Tbs. chipotle chiles in adobo sauce, diced, 1 Tbs. sauce reserved
3/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 cup chopped cilantro
1/4 cup lime juice
1/4 cup shredded vegan Cheddar cheese

1
Broil poblano chiles on baking sheet 15 minutes, or until blackened, turning occasionally.
2
Cool, then rub off skins.
3
Cut slit in side of each chile; remove seeds.
4
Heat oil in Dutch oven over medium heat.
5
Add onion and garlic, and saute 5 minutes.
6
Fold in mushrooms; cook 2 minutes.
7
Add hominy, tomatoes, broth, brown rice syrup, chipotle and reserved sauce, cumin, and coriander.
8
Reduce heat to medium-low, and simmer 20 minutes.
9
Remove from heat, and stir in cilantro and lime juice.
10
Preheat oven to 400F.
11
Coat large baking dish with cooking spray.
12
Spoon 1 cup mushroom mixture into each poblano, and place in prepared baking dish.
13
Sprinkle each chile with 1 Tbs.
14
cheese.
15
Cover with foil, and bake 15 minutes, or until cheese is melted and chiles are hot.

472

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 15 ingredients. The key ingredients include: 4 large poblano chiles, 1 Tbs. olive oil, 1 large onion, diced (2 cups), 1 clove garlic, minced (1 tsp.), and more.

Yes, Portobello-Stuffed Poblanos falls under the Soups & Stews 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.

Portobello-Stuffed Poblanos

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