Mexican Stuffed Mushrooms

Directions

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