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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Portobello-Stuffed Poblanos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions