Poblano Stuffed Portobellos

This is a delicious recipe posted by Food and Wine Magazine. I think it would be a great side dish to some kind of meat, I'd probably serve it with salmon or double the recipe next time. Everywhere I say to broil, Food and Wine said you can also grill.

Ingredients:

2 poblanos

4 portobellos

3 tbs olive oil

salt and pepper to taste

1/3 cup chopped onion (I left this out)

1 cup chopped bay spinach

1/2 cup cooked rice

1/4 shredded cheddar

2 tbs chopped cilantro

Turn your oven to Broil and roast the peppers until they start to blacken. For me this was about 10 minutes, just keep a close eye on them. Food and Wine said to remove them and place them in a bowl covered with saran wrap. I pretty much skipped this step so they would cool faster.

Either brush the portobellos with olive oil or spray them lightly with olive oil based non stick spray. Put them on a tray and broil them for 5 minutes or so, until they look tender and juicy.

Cook the onion in 1 tbs olive oil until translucent. Add the baby spinach and cook until wilted. Once the spinach cools, press the extra moisture out of it. Mix with rice, cheddar and cilantro. Remove the seeds from the poblano and dice. Add to rice and cheese mixture. Add salt and pepper to rice mixture to taste.

Turn oven to 325, stuff the mushrooms with the rice mixture and cook until cheese is melted and rice mixture starts browning on top, about 15 minutes.