Chimichurri & Poblano Pepper Stuffed Mushrooms
Ingredients
Chimichurri Sauce
-
½
cup
fresh parsley
-
⅓
cup
olive oil
-
2
tsp
red wine vinegar
-
1
tbsp
minced garlic
-
1
tsp
black pepper
-
¼
tsp
red pepper flakes
-
½
tsp
Himalayan pink salt
-
½
tsp
garlic powder
Stuffed Mushrooms
-
1
whole
poblano pepper, roasted
-
16
oz
whole Baby Bella mushrooms
-
8
oz
Neufchatel cheese
-
1
cup
grated Parmesan cheese
-
½
cup
cheddar cheese
-
⅔
cup
Panko breadcrumbs, divided
-
½
tsp
ground thyme
Instructions
- Blend parsley, olive oil, red wine vinegar, garlic, black pepper, red pepper flakes, Himalayan pink salt, and garlic powder in a food processor until smooth.
- Roast the poblano pepper over an open flame until charred, then cool and remove seeds and stem.
- Remove stems and gills from the mushrooms.
- Blend mushroom stems and roasted poblano in the food processor for about 30 seconds.
- Heat a skillet over medium heat, add olive oil, and cook the mushroom and poblano mixture for 5 minutes.
- In a large bowl, mix Neufchatel cheese, Parmesan cheese, cheddar cheese, the cooked mushroom and poblano mixture, thyme, chimichurri sauce, and ⅓ cup Panko breadcrumbs until combined.
- Stuff the mushroom caps with the mixture and top with remaining Panko breadcrumbs.
- Bake the stuffed mushrooms on a non-stick baking sheet at 375°F for 12 to 15 minutes.
- Allow to cool, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
417
Total fat
34.1g
Total carbohydrates
10.3g
Total protein
22.6g
Sodium
625mg
Cholesterol
66mg
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