Wednesday, October 14, 2009

Poblano-and-Cheddar-Stuffed Portobello Mushrooms

These were pretty easy to make and pretty good. I think they would have been better if my poblanos had actually been remotely spicy. But they weren't. Maybe I accidentally got an Anaheim??? I don't know!! It was like a bell pepper. But this was pretty good. I don't think I'd make it again since I have other stuffed portobello recipes that are better.

shrooms

Poblano-and-Cheddar-Stuffed Portobello Mushrooms
Food and Wine

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.

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

1. 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.

2. 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.

3. 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.

4. 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.

Yield: 2 servings

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