I love looking at portobello mushrooms. They remind me of the mushrooms from Alice In Wonderland, almost big enough to sit on. Almost. And they're a great substitute for meat, delicious grilled and served on a hamburger bun. But, I love best to stuff them. This recipe was quite easy to make, but I didn't expect to like the stuffing as much as I did. It was very good, with a light and savory "green" taste. I know that may seem odd, but I immediately had that thought as I ate my behemoth fungi. It's a simple recipe made from poblano (or pasilla) peppers, onions, baby spinach, rice, cheddar cheese, and my favorite herb, cilantro.
Most of us know that some people can't tolerate cilantro. It has a very special taste, and is hated as much as it's adored. I'm clearly one of the people adoring it, but if you're a hater, don't feel bad. It's not your fault. It's genetic. Feel free to substitute some other herb if you wish. Since this recipe does feature the Favorite Herb Winner Of Weekend Herb Blogging, it's perfect for this week's WHB. As we all know, WHB was created by the marvelous Kalyn of Kalyn's Kitchen and is being hosted this week by one of my favorite bloggers, Astrid at Paulchen's Food Blog. She will get lots of help from Othello and Kashim, no doubt. Make yourself some stuffed mushrooms and eat them as you read the Roundup at her site.
The recipe calls for poblano peppers, and I'm showing a picture of them because they are often called pasilla peppers in the store. Not hot at all, they're similar to bell peppers, but have a better flavor in my opinion. I roasted mine over the gas flame until they were charred, then let them cool under some plastic wrap. Then I rubbed the charred skin off and chopped the peppers fine in my food processor. They give the stuffing a marvelous flavor.
Poblano And Cheddar Stuffed Portobello Mushrooms
(Food & Wine)
2 poblano chiles
4 jumbo portobello mushrooms, stemmed
3 tablespoons extra-virgin olive oil
Salt and 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
1/4 cup shredded sharp Cheddar cheese
2 tablespoons coarsely chopped cilantro
Light a grill, preheat the broiler, or roast over a gas flame. 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, 6 to 12 minutes (the size of the mushroom will determine the time). 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 degrees F. 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 402 Calories per serving