Mexican Mushrooms

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 large portobello mushrooms, about 5 oz. each
12 oz. Tex-Mex flavored crumbled soy “meat”
1 tomato, diced
1 chile poblano, diced
1 cup low-fat mozzarella cheese
Snipped cilantro for garnish


Preheat oven to 425F.

Brush off mushroom caps, and remove stems, reserving for another use. Using a spoon, gently scoop out black gills from under caps and discard gills. Set aside caps.

Spray nonstick skillet with nonstick cooking spray. Sauté soy “meat” 3 to 4 minutes. Stir in tomato, chile and cheese. Spoon mixture evenly into caps. Put caps on baking sheet.

Bake 10 to 15 minutes, or until mushrooms are tender. Put on individual serving plates, garnish with cilantro and serve.

Serves 4.