MEXICAN STUFFED MUSHROOMS

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Mexican Stuffed Mushrooms image

This makes an interesting variation on the usual stuffed mushroom. It has a surprising chile taste and almost melts in your mouth with cheesy flavor...

Provided by PalatablePastime

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 portabella mushrooms
1 poblano chile
1/2 cup salsa (your favorite)
2 fresh jalapeno peppers, seeded and sliced (optional)
2 cups queso Anejo cheese
2 -4 tablespoons chopped cilantro

Steps:

  • Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem.
  • Dice poblano and set aside until needed.
  • Preheat oven to 375F.
  • Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.
  • Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.
  • Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.
  • Divide out the chopped poblanos among the mushrooms and place over the salsa.
  • Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.
  • Cover each mushroom with about 1/2 cup shredded queso anejo cheese.
  • Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.
  • Garnish mushrooms with chopped cilantro before serving.

Nutrition Facts : Calories 35.2, Fat 0.2, Sodium 200.3, Carbohydrate 7.4, Fiber 2, Sugar 3.1, Protein 2.8

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