Roasted Poblanos with Mushrooms

Recipe Courtesy of the Mushroom Council and One Hungry Mama


The traditional Mexican preparation of poblano peppers and mushrooms makes for a complex, filling and delicious vegetarian meal.

Servings: 6

Serving Size: 1/2 cup prepared recipe


8 poblano peppers
4 tablespoons salted butter, divided
1 cup chopped shallots
24 ounces cremini mushrooms, wiped, trimmed and sliced
3/4 cup Mexican crema (you can substitute sour cream)
1/2 cup shredded sharp cheddar cheese
Salt and pepper


Begin by roasting the poblano peppers. If you have a grill, set it to high and place peppers on the rack; close the grill and allow the down side to blacken. Turn peppers and repeat. Continue until the peppers are completely charred on all sides. (You can also do this on a gas stovetop, using the open flame to char the peppers.)

Put blackened peppers in a brown paper bag or in Tupperware and seal shut; allow peppers to cool, about 5-10 minutes. Remove peppers from bag or container and peel off the blackened skin—it should come right off leaving you with soft flesh. Remove the stem and seeds, and cut the flesh into ½-inch wide strips. Set aside.

Heat 2 tablespoons of butter in a large frying pan set over medium-high heat. Once melted, add shallots and sauté until caramelized. Add mushrooms and sauté for about 4 minutes, stirring occasionally, at which point the mushrooms will shrink and release their liquid. Continue cooking until the liquid evaporates, another 2-3 minutes.

Add remaining butter and roasted peppers; cook for 2 minutes. Add crema and cheese. Stir and cook for a minute or so, just until the cheese melts and the flavors come together. Be careful not to overcook or it will get gummy. Season with salt and pepper to taste. Serve warm with warmed tortillas or scrambled eggs.

Nutrition Facts

Calories: 250; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 40mg; Sodium: 230mg; Protein: 9g; Total Carbohydrate: 22g; Dietary Fiber: 6g


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