Poblano And Cheddar Stuffed Portobello Mushrooms Food

POBLANO AND CHEDDAR STUFFED PORTOBELLO MUSHROOMS

Steps:

• 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°F.
• 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.

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

PORTOBELLO AND POBLANO ENCHILADAS

Steps:

• Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
• Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
• Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
• Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
• Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
• Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
• Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
• Do ahead
• Sauce can be made 1 day ahead. Cover and chill.