Stuffed Mushrooms
Posted by Supriya on October 30, 2007
If you love mushrooms, this is your holy grail! The sharp cheese with the earthy mushrooms makes a great combo. I’ve used giant portabellos to make it a substantial side dish. You could make this into a fancy party dish by using smaller mushrooms and making it bite sized. It will make a great appetizer.
2 poblano chillis
4 jumbo portobello mushrooms, stemmed
3 tbsp extra-virgin olive oil
1 tbsp butter, room temperature
Salt and freshly ground black pepper
1/3 cup finely chopped onion
1 tsp red chilli pepper flakes
1 cup baby spinach
1/2 cup cooked rice ( I use jasmine rice, but you could use regular white, basmati or brown)
1/2 cup shredded sharp Cheddar cheese
2 tbsp coarsely chopped cilantro
Preheat the oven to 325 F.
Roast the poblanos over the grill or under the broiler, turning, until blackened, 3 to 4 minutes. Transfer to a bowl, cover with aluminum foil and let cool for a few minutes. open the cover, the peppers would’ve completely softened with the peel almost falling off. Peel, core and seed the poblanos then finely chop them. I usually seed only one poblano and keep the seeds from two for some extra heat. But, you could adjust this according to your taste.
Brush the portobello mushrooms with 3 tbsp of the olive oil and season with salt and pepper. Grill or broil the mushrooms over high heat, turning, until softened, 6 to 10 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, melt the butter. Add the onion and cook over moderate heat until softened, about 6 minutes. Keep aside. Next, 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 onions, spinach and roasted chopped poblanos with the rice, cheese, cilantro and red chilli flakes. Season with salt and pepper.
Season the mushroom caps with more salt and pepper. Spoon the filling 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.
Adapted from Food&Wine magazine.
