- Cooking Time:
- Preparation Time:
- 2 poblano chiles (I used pequillo peppers)
- 4 jumbo portobello mushrooms, stemmed
- Olive oil (I use a Misto full of olive oil to reduce the fat, otherwise a couple of tablespoons)
- 1 tsp olive oil
- Salt and freshly ground black pepper
- 1/3 cup finely chopped onion
- 1 cup 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 or spray the portobello mushrooms with 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 325F
- 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.