Poblano Chile With Mushrooms And Goat Cheese Recipe

STARTERS

1. 1

   Char and prep poblano peppers

   Preheat the grill or broiler. Lightly brush two poblano chiles with olive oil and roast, turning as needed, until the skins blister and char on all sides (about 6–8 minutes total).

2. 2

   Steam, peel, and open peppers

   Transfer the peppers to a bowl, cover, and let them steam for 5–8 minutes. Peel away the charred skins, remove seeds, and slit the peppers lengthwise to create boats ready for filling.

3. 3

   Sauté aromatics

   In a skillet, add a drizzle of olive oil and heat over medium. Add minced garlic (2 cloves) and finely chopped shallot (1 small) and sauté until translucent, about 2–3 minutes.

4. 4

   Cook mushrooms with thyme

   Add cremini mushrooms (8 ounces) to the skillet and cook until browned and their moisture evaporates. Season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon fresh thyme leaves.

5. 5

   Create mushroom-goat cheese filling

   Stir in goat cheese (4 ounces) and cook just until it begins to melt and blend with the mushrooms, about 1–2 minutes. Taste and adjust seasoning if needed with a pinch more salt or pepper.

6. 6

   Stuff peppers

   Carefully spoon the warm mushroom-goat cheese filling into each roasted poblano boat, dividing evenly and mounding slightly in the center.

7. 7

   Bake until melty

   Place the stuffed peppers on a baking sheet and bake in a preheated 375°F (190°C) oven for 8–10 minutes, until the peppers are heated through and the goat cheese is gooey.

8. 8

   Finish with lime and cilantro

   Remove from the oven and drizzle with fresh lime juice (1 teaspoon). Sprinkle chopped cilantro (1 tablespoon) over the tops as a bright garnish.

9. 9

   Serve

   Transfer to plates and serve warm as a starter. Optional: add additional cracked black pepper or a light sprinkle of flaky salt to finish.