Portabella and Wild Rice Stuffed Poblano Peppers

Mushrooms, much like brussel sprouts and asparagus, were one of those things I never really liked when I was younger. There was just something about the texture and that earthy taste that didn't sit well with my underdeveloped palate. But I don't think anyone can have their first taste of truffle oil and not wonder if maybe they should reconsider their dislike of mushrooms. I fell deeply in love with anything truffles a few years ago, and by proxy, also became a mushroom lover. Although it took me a while to get over the texture, I'm firmly ensconced in deep fungus love.

Mushrooms are also very nutritious and 3 ounces of portabello mushrooms contain as much potassium as a small banana, about 400 mg. Other varieties, such as cremini and shiitake, contain high amounts of immunity-boosting selenium and are also antioxidant-rich.

These would be perfect as a vegetarian main dish or would also be a great hearty side dish. The mushrooms and wild rice are kicked up just a bit with fresh lemon juice, fresh mint, and sharp cheddar, and packed into the smoky poblano pepper makes a wonderful flavor combination. These can be prepared ahead of time and refrigerated uncooked, which makes them perfect for entertaining. These rank a 3.5 out of 5 on the 28 Cooks' Hot-o-Meter, so if you're heat sensitive, I'd recommend using bell peppers, or omit the peppers and simply bake the filling in a well-oiled baking dish.



Portabello and Wild Rice Stuffed Poblano Peppers
Serves 4

4 poblano chiles
2 tbsp olive oil
2 cups chopped portabello or baby bella mushrooms
1/2 c red onion, chopped
1 clove garlic, minced
1 1/2 c wild rice, cooked (or any other rice)
1 c sharp cheddar cheese, shredded
zest of 1 lemon
1 tbsp mint leaves, thinly sliced

Place peppers on flat surface to find their natural bottom. Slice off top layer, creating a poblano "boat." Deseed and set aside. In medium skillet, heat olive oil over medium heat. Add mushrooms, onion, and garlic. Season to taste with salt and pepper and saute 5 minutes until just tender. Remove from heat and cool slightly. In bowl, place slightly cooled mushroom mixture, cooled rice, and remaining ingredients and stir until well combined. Season with salt and pepper. Fill prepared poblanos with rice mixture, mounding filling slightly. Place in slightly-oiled baking dish, cover loosely with foil, and place into heated oven. Bake for 20 minutes. Remove foil, return back to oven, and bake for an additional 15 minutes until peppers are tender. Serve and enjoy!

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