Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
- Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
- Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.
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Omar Garcia
[email protected]The mushrooms were a bit undercooked for my taste, but the cheese and chile filling was delicious.
Md rasel Hossain.
[email protected]The cheese and chile filling was a bit too spicy for my taste, but I still enjoyed the mushrooms.
Sabina Ifeanyi
[email protected]This recipe is a keeper! I'll definitely be making these mushrooms again and again.
Rana Hassan
[email protected]I'm not a huge fan of mushrooms, but I thought I'd give this recipe a try. I'm so glad I did! The cheese and chile filling was amazing and the mushrooms were cooked perfectly.
dylan king
[email protected]These mushrooms are so easy to make and they're always a crowd-pleaser.
Paradise Kashmir
[email protected]I love how versatile this recipe is. I've made it with different types of cheese and chile, and it's always delicious.
Ali Hassan Malik
[email protected]These cheese and chile stuffed mushrooms are the perfect appetizer or side dish. They're always a hit with my guests.
shekh ferdous
[email protected]This recipe is so easy to follow and the results are always delicious. I love that I can use any type of cheese and chile that I want.
Ijaz Rajput
[email protected]I've never been a big fan of mushrooms, but these stuffed mushrooms changed my mind! They were so good that I ate the whole batch myself.
Shanille Drummond
[email protected]I made these mushrooms for dinner last night and they were amazing! The cheese and chile filling was so flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
Algenita Perry
[email protected]These cheese and chile stuffed mushrooms were a huge hit at my party! They were so easy to make and they were absolutely delicious.