Poblano And Cheddar Stuffed Portobello Mushrooms - cooking recipe

Ingredients

2 poblano chiles
4 jumbo portabella mushrooms, stemmed
3 tablespoons extra virgin olive oil
salt & 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 (preferably brown rice)
1/4 cup shredded sharp cheddar cheese
2 tablespoons coarsely chopped cilantro

Preparation

Light a grill or preheat the broiler. Roast the poblanos over the grill or under the broiler, turning, until blackened, about 3-4 minutes. Transfer the chiles to a bowl and cover with plastic wrap until they 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, about 10-12 minutes. Transfer the mushrooms to a plate, stem side down, to let them drain and cool.
Meanwhile, in a medium skillet, heat the remaining teaspoon of olive oil and add the onion. Cook over moderate heat until softened, about 6 minutes. Add the baby spinach and cook until the leaves wilt, 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 and season with salt and pepper.
Preheat the oven to 325\u00b0F.
Season the mushroom caps with salt and pepper and spoon some of 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 tops are lightly browned.
Serve them warm or at room temperature.