Ingredients Jump to Instructions ↓

  1. 2 poblano chiles

  2. 4 jumbo portobello mushrooms (about 6 ounces each), stemmed

  3. 3 tablespoons plus 1 teaspoon extra-virgin olive oil

  4. Salt and freshly ground black pepper

  5. 1/3 cup finely chopped onion

  6. 1 cup baby spinach

  7. 1/2 cup cooked rice

  8. 1/4 cup shredded sharp cheddar cheese

  9. 2 tablespoons coarsely chopped cilantro

Instructions Jump to Ingredients ↑

  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.


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