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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Dice poblano and set aside until needed. | 3. Preheat oven to 375F. | 4. Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean. | 5. Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it. | 6. Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc. | 7. Divide out the chopped poblanos among the mushrooms and place over the salsa. | 8. Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos. | 9. Cover each mushroom with about 1/2 cup shredded queso anejo cheese. | 10. Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender. | 11. Garnish mushrooms with chopped cilantro before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom	4			-	-	-	-
poblano chile	1			-	-	-	-
salsa	1/2	cup		37.7	8.632	1.976	0.221
jalapeno pepper	2		seeded sliced	3.2625	0.7312	0.1024	0.0416
anejo cheese	2	cups		984.72	12.2232	56.6016	79.1472
cilantro	2 -4	tablespoons	chopped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.