Poblanos with Mushroom Stuffing recipe post-lacto you can convert to vegan

[Guest guest]

I finally got hold of my ex Mother-in-Laws delicious favorite of mine. Only

she's sick right now so when I went to visit her yesterday, I had her sit and

relax and this time I made these for her. I love these chiles since they aren't

too hot. This makes a nice light lunch or a side dish.

 

" Poblanos with Mushroom Stuffing "

 

8 poblano chiles, roasted, peeled and seeded (carefully open chiles)

1 sm. onion, chopped

4 garlic cloves, peeled and finely chopped

12 ounces fresh mushrooms chopped

2 tomatoes roasted, seeded and chopped

2 tblsns.chopped fresh cilantro (calls for epazote if you can find it)

2 cups cooked white rice

3/4 cup grated Monterey Jack cheese or a vegan cheese

salt & pepper to taste

 

*Note* I roast peppers and tomatoes on the stove burners until the skins turn

black and then I place them in a paper bag for a few minutes to steam. The

skins rinse or peel right off. Open the chiles by making one careful slit, open

and remove the seeds. I use epazote but I understand how hard it is to find so

cilantro works fine also.

 

Heat a little olive oil in a skillet and saute the onion until it's medium soft,

add the garlic and continue cooking for 2 mins. Add mushrooms, cilantro and

tomatoes and cook until tomatoes become soft.

Fold in the rice and grated cheese, salt & pepper to taste. Stuff chiles with

the mushroom mixture, place in a lightly oiled baking pan and bake at 350

degrees for 15-20 mins. Serve chiles with salsa, guacamole, chips, etc.

 

 

 

 

" There's a place a Gemini dream.

There's no escape from the love we have seen.

So come with me, turn night to day.

Source: Gemini Dream - Moody Blues

 

 

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