Stuffed Poblanos with Mushrooms and Bacon

This recipe came to be because I had 2 poblanos and mushrooms to use up.  Don't let the blah-ness of the picture fool you... these were pretty tasty. They were very rich-  I would recommend splitting one or even quartering it.

Let's Get Crafty!

Preheat Oven to 375

Saute together:

1 T of butter with

½ package sliced baby portabella mushrooms

Add some chicken stock a little as a time until the mushrooms are softened (about 8-10 minutes)

Mix well with the mushrooms:

4 oz softened cream cheese

1 tablespoon crumbled bacon

2 teaspoons chives (I like to use scissors to cut them up- it feels like I get cleaner cuts and it doesn’t bruise the chives as much)

2 tablespoons green chiles

I twisted up some foil to make something the peppers could sit on so the filling wouldn't flow out as soon as it melted.

Bake for 10-15 minutes until the top is golden 

Pictured with Cheesy Pork Chops.  Stay tuned for that recipe coming soon!

Have a great day!  Thanks for stopping by.