Description
This recipe was an accidental creation. I had leftover stuffed mushroom filling, and we had a bunch of poblano peppers we needed to use after cleaning up our garden. It’s now one of my family’s favorite appetizers!!
Ingredients
- cooking spray
- 1 teaspoon butter
- 1 teaspoon olive oil
- 4 ounces button mushrooms, chopped
- 4 scallions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh parsley
- 1 (8 ounce) package reduced-fat cream cheese, softened
- ¼ cup grated Parmesan cheese
- 1 teaspoon Creole seasoning (such as Tony Chachere’s®), or to taste
- 6 large poblano peppers, tops, seeds, and membranes removed
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms
- scallions
- and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates
- about 10 minutes. Remove from heat
- stir parsley into mushroom mixture
- and let mixture cool slightly
- about 5 minutes.
- Stir mushroom mixture
- cream cheese
- Parmesan cheese
- and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
- Broil in the preheated oven
- turning once
- until stuffing is hot and peppers are browned
- 8 to 10 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6