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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Kaitlyn Super
[email protected]These mushrooms are the perfect way to add a little spice to your next meal.
Siphosethu Sethu
[email protected]I've made this recipe several times and it's always a hit. I highly recommend it!
mia french
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Amanda Major-Somwaru
[email protected]These mushrooms are so easy to make, even a beginner cook can make them.
SHADOW GAMING
[email protected]These mushrooms are a great way to get your kids to eat their vegetables.
GAMER TANVIR
[email protected]I'm not a fan of mushrooms, but I love these stuffed mushrooms.
Sariah Tellez
[email protected]The cheddar cheese gives these mushrooms a nice creamy texture.
BK Playz
[email protected]I love the smoky flavor of the poblano peppers in this recipe.
Sampanna Poudel
[email protected]These stuffed mushrooms are the perfect appetizer for any party or gathering.
Sudden Topic
[email protected]I made these mushrooms for my family and they loved them! Even my picky kids ate them without complaint.
Fru Clintine
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. These mushrooms are definitely a winner!
Modesta Azumah
[email protected]These mushrooms are so easy to make and they're so delicious. I love the combination of the poblano peppers and the cheddar cheese.
Khan Armani
[email protected]I've made this recipe several times and it's always a hit. I like to serve it with a side of sour cream.
Afog Whizzy
[email protected]This recipe is a great way to use up leftover poblano peppers. I also added some corn and black beans to the stuffing.
Gopal Lama
[email protected]I made these for a potluck and they were gone in minutes! Everyone loved them.
Handsome Sheikh
[email protected]I'm not a big fan of mushrooms, but I loved these! The stuffing was flavorful and the mushrooms were cooked perfectly.
Rhealyn Buchanan
[email protected]These stuffed mushrooms were a hit at my dinner party! They were easy to make and so delicious. The poblano peppers and cheddar cheese gave them a great flavor.