Poblano and Cheddar Stuffed Portobello Mushrooms

Ingredients

• 2 poblano chiles
• 4 jumbo portabella mushrooms, stemmed
• 3 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper
• 1 teaspoon extra-virgin olive oil
• 1/3 cup finely chopped onion
• 1 cup baby spinach
• 1/2 cup cooked rice (preferably brown rice)
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons coarsely chopped cilantro

Directions

1. 1

   Light a grill or preheat the broiler. Roast the poblanos over the grill or under the broiler, turning, until blackened, about 3-4 minutes. Transfer the chiles to a bowl and cover with plastic wrap until they cool. Peel, core and seed the poblanos then finely chop them.

2. 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, about 10-12 minutes. Transfer the mushrooms to a plate, stem side down, to let them drain and cool.

3. 3

   Meanwhile, in a medium skillet, heat the remaining teaspoon of olive oil and add the onion. Cook over moderate heat until softened, about 6 minutes. Add the baby spinach and cook until the leaves wilt, about 1 minute. Transfer the spinach to a sieve and press out the liquid.

4. 4

   In a bowl, mix the spinach with the rice, cheese, cilantro and poblanos and season with salt and pepper.

5. 5

   Preheat the oven to 325°F.

6. 6

   Season the mushroom caps with salt and pepper and spoon some of 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 tops are lightly browned.

7. 7

   Serve them warm or at room temperature.