Poblano & Cheddar Stuffed Portobello Mushrooms

By á-3927

Ingredients

• 2 poblano chiles
• 4 jumbo portobello mushrooms, stemmed
• 3 tablespoons plus 1 teaspoon EVOO
• salt & freshly ground pepper
• 1/3 cup finely chopped onion
• 1 cup baby spinach
• 1/2 cup cooked rice
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons coarsely chopped cilantro

Preparation

Step 1

Brush the portobello mushrooms with 3 tablespoons of the EVOO and season with salt & 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 & cool. Meanwhile, in a medium skillet, heat the remaining 1 teaspoon of olive oil. Add the onion and cook over moderate heat until softened, 6 minutes. Add the baby spinach and cook until wilted, about 1 minute. Transfer to a sieve and press out the liquid. In a bowl, mix the spinach with the rice, cheese, cilantro and poblanos. Season with salt & pepper. Preheat the oven to 325 degrees. Season the mushroom caps with salt & pepper. Spoon the rice mixture into the mushrooms, mounding it slightly. Transfer to baking dish & bake for about 20 minutes, until cheese is melted & lightly brown.
Serve warm or at room temperature.