Poblano-and-Cheddar-Stuffed Portobello Mushrooms Recipe

How to make it

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• 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 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.
• 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°.
• 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.
• 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.