Mexican Stuffed Mushrooms - portabella mushrooms

Method

• 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.