Thursday, January 27

Cheddar and Poblano Stuffed Portobello Mushrooms

Such an easy recipe - a perfect weeknight meal for two.

2 portobello mushroom caps, cleaned and gills scraped from cap - get the biggest ones you can find
2 poblano peppers
1 tsp olive oil
1/3 cup chopped onion
1/2 cup cooked rice (1/4 cup dry)
1 cup baby spinach, coarsely chopped
1/4 cup shredded cheddar cheese

Start rice cooking while you prep the rest of the ingredients.  Broil the poblano peppers on high about 3 inches away from the heat 5-8 minutes on each side - the skin will start to blacken and bubble which is good.  Once its charred on both sides, move to a bowl and cover with aluminum foil to cool.

Once the poblano pepper is done under the broiler, move the mushroom caps to the broiler and broil cap side up towards the heat so liquids drain easily.  Broil about 5 - 10 minutes until soft.  Remove from broiler and set aside.

While mushrooms and poblano are broiling,  saute the onion in 1 tsp of oil until soft.  Add spinach to pan and stir till wilted.  Turn off heat.

By now the rice should be cooked - mix the rice, spinach and onion in a bowl together.  Take poblanos from bowl and peel skin away (it should pull away easily with your fingers), remove seeds and dice.  Add poblanos and cheddar cheese to rice mixture.  Season to taste with salt and pepper.

Pre-heat oven to 325.  Place mushrooms capside down in an oven safe pan and spoon rice mixture into mushroom cap - use the entire mixture even if it overflows into the pan (trust me - its so good you'll want to eat it all!).  Bake stuffed mushrooms for 20 minutes and serve.

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