Poblano-and-Cheddar-Stuffed Portobello Mushrooms
- ACTIVE: 40 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 2 main-course servings
The Good News Dr. Andrew Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.
- 2 poblano chiles
- 4 jumbo portobello mushrooms (about 6 ounces each), stemmed
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- Salt and freshly ground black 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.