POBLANO-AND-CHEDDAR-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Light a grill or preheat the broiler. Roast the poblanos over the grill or under the broiler, turning, until blackened, 3 to 4 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel, core and seed the poblanos then finely chop them. 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, 10 to 12 minutes. Transfer to a plate, stem side down; let drain and cool. Meanwhile, in a medium skillet, heat the remaining 1 teaspoon of olive oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the baby spinach and cook until wilted, about 1 minute. Transfer the spinach to a sieve and press out the liquid. In a bowl, mix the spinach with the rice, cheese, cilantro and poblanos. Season with salt and pepper. Preheat the oven to 325°. Season the mushroom caps with salt and pepper. Spoon 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 top is lightly browned. Serve warm or at room temperature. Make Ahead The cooked stuffed mushrooms can be refrigerated overnight. Bring to room temperature, cover and bake in a 325° oven for about 20 minutes, or until they are heated through. Notes One Serving 214 cal, 15 gm total fat, 3.4 gm saturated fat, 18 gm carb, 5 gm fiber.
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Hazel X Jones
[email protected]I highly recommend these stuffed mushrooms. They're delicious, easy to make, and perfect for any occasion.
Shokat Ali
[email protected]These mushrooms are the perfect size for an appetizer or a side dish.
Dinushi Kanchana
[email protected]The cheddar cheese gives these mushrooms a nice creamy texture.
Lexi Crutchley
[email protected]I love the smoky flavor of the poblano peppers in these mushrooms.
Webster Halweembe
[email protected]These mushrooms are so good, I could eat them every day.
CR1VEN
[email protected]I made these mushrooms for my husband's birthday dinner and he loved them. He said they were the best birthday dinner he'd ever had.
Emmanuel Nwachukwu
[email protected]These mushrooms are a great way to get your kids to eat vegetables. My kids love them!
Charli Dunkin
[email protected]I've never made stuffed mushrooms before, but these were so easy to make and they turned out great. I'll definitely be making them again.
Saad Msaad
[email protected]These mushrooms are perfect for a party because they can be made ahead of time and reheated when you're ready to serve them.
adnan official
[email protected]I added some chopped bacon to the stuffing and it was delicious. I also used a different type of cheese, but the cheddar cheese is still my favorite.
Stephen Hirst
[email protected]These mushrooms are a great way to use up leftover poblano peppers. They're also a great appetizer or side dish.
Rita Begum
[email protected]I made these mushrooms for my vegetarian friends and they loved them. They said they were the best stuffed mushrooms they'd ever had.
ALi Hafizabadi
[email protected]These mushrooms are so flavorful and juicy. I highly recommend them.
Aasha Thakuri
[email protected]I've made these mushrooms several times now and they're always delicious. I love the combination of the poblano peppers and the cheddar cheese.
Randi Randi
[email protected]These stuffed mushrooms were a hit at my last party! They're easy to make and always a crowd-pleaser.