It is one of my favorite times of year, Hatch Green Chile Season. That’s right folks! Every major intersection and grocery store has giant chili roasters out blazing these amazing chili peppers with direct fire heat so we can store them and utilize them all year. I love it and it came just in time, because I was down to 2 tiny zip-lock bags in my freezer. If you can’t get these fresh in your neck of the woods, it’s okay just try your freezer section or buy canned. If using can I would drain thoroughly.
So in honor of this amazing ingredient and Meatless Monday I prepared this dish: Portobello Mushrooms Stuffed with Corn, Green Chiles, & Pesto. It was a fiesta of flavors and I highly recommend it, even if you don’t like mushrooms – you could use it on pizza or as a relish for meat.
PESTO STUFFED MUSHROOMS
- 4 (6-inch) portobello mushrooms, stems removed
- 2 Tablespoons olive oil
- 1 cup fresh corn
- 1 – 2 Tablespoons butter
- 2/3 cup green chilies
- 1 cup (4 ounces) mozzarella cheese, torn or shredded
- 1/2 cup pesto
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1/8 teaspoon crushed red pepper
- Shaved Parmesan for serving
DIRECTIONS: Preheat broiler. Combine corn, butter, salt, crushed red pepper and pepper in a medium skillet over medium-high heat. Sauté for 2 – 3 minutes; set aside.
Meanwhile, remove brown gills from the undersides of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Brush mushrooms with olive oil; Broilfor 5 minutes.
While mushrooms broil, combine the corn, chopped green chilies, and cheese.
Turn mushrooms over; divide pesto evenly among mushrooms; top with corn mixture; and broil 5 minutes or until cheese melts.
Serve with additional pesto if desired, and or our favorite shaved Parmesan cheese!
Packed with cheese and veggies this dish is surprisingly hearty and luxurious. Enjoy!
Moo-less Monday can be fun,