Spicy Stuffed Portobello Mushrooms

I remember the first time I ate a portobello mushroom. My dad had temporarily given up meat for the Lord (the Pentecostal’s version of Lent) and apparently he craved a burger.

from sidesalad

Like a good Christian he ate a portobello burger instead of beef.

from dolemushrooms

He soon returned to the Land of the Meat Eating, but I’ve been in love with the portobello ever since.

from poopart

However, you can only eat so many portobello burgers before you start wondering what else you can do with a portobello mushroom cap.

Recently El Guapo and I ate dinner at his best friend’s house. She had prepared stuffed bell peppers–and they were hearty, spicy and delicious.

from persuasals

That got me thinking.

If you can stuff a pepper as a entree, why can’t you stuff a mushroom as an entree too?

from celebrityphotos

So here’s my version of a veggie-full spicy stuffed portobello (i.e. the contents of my freezer + cayenne).

The following makes enough for 4 stuffed portobello mushrooms (I only show 2) plus extra filling for quesadillas later.

Ingredients:

  • 2 poblano peppers
  • 1 cup rice
  • handful of frozen spinach
  • handful of frozen peppers & onions
  • shredded cheddar
  • 4 portobello mushrooms
  • olive oil

Ok, first preheat the oven to 450. Wash the poblano peppers and then put them on a baking sheet–

poblanos

–and stick them in the oven for 20 minutes (until the skins turn black). Turn them once about halfway through.

Now start the rice to cooking.

rice

While the rice is simmering and the peppers are roasting, sauté the bell peppers and onions in some olive oil.

peppers & onions

Of course you can use fresh–and fresh is always better–but sometimes you just don’t have it on hand or the time to chop. In which case I always have frozen peppers and onions ready to go. Better frozen than none at all, I feel.

By now your poblano peppers are probably blackened. Remove them from the oven,

black-ish and wrinkly

and wrap them in foil for about 10 minutes.

sweating the peppers

Now add some frozen spinach leaves (I like the loose ones in the bag versus the block of frozen spinach–less water) to the sautéing peppers and onions.

steamy

While that’s cooking down, put the mushrooms on the baking sheet, drizzle with olive oil, and bake (still at 450) for a few minutes.

mushrooms

Your veggies should look like this now:

still cooking

At this point, your poblano peppers have sweated it out and you can now remove the skin. Just nick the outside and pull the skin off.

shedding

Then chop up the poblano. If you want it extra spicy, don’t remove the membrane and seeds. I didn’t.

chopped

The rice, peppers, onions, and spinach are probably done by now, so put it all in a bowl with the chopped poblano and a handful of cheese– and season the whole mess of it.

I added salt and cayenne to taste.

mixture

Mix it up.

mixed

Remove the mushrooms from the oven and take out the stems.

stemless

Now stuff the mushrooms with the mixture and–ah, what the hell–sprinkle some more cheese on top.

You may have left over filling. If you do–like I did–you could use this as quesadilla filling for a later meal.

stuffed

Bake at 350 for about 20 minutes or until cheese it melted.

baked

Serve. Eat.

dinner

suck it, martha.

Tags: , , , , ,

Categories: Food & Drink

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3 Comments on “Spicy Stuffed Portobello Mushrooms”

  1. Roger Riddle
    September 29, 2011 at 10:06 am #

    Wow! That sounds really good.

  2. September 29, 2011 at 10:29 am #

    It was indeed delicious!

  3. September 30, 2011 at 2:57 am #

    Thanks for that awesome posting. It saved MUCH time 🙂

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