Mexican Stuffed Mushrooms

Step 1: Roast poblano: blacken on a comal or under a broiler, then place in a bowl under plastic wrap for 15 minutes; after that, easily remove skin, slit open, and discard seeds and stem.

Step 2: Dice poblano and set aside until needed.

Step 3: Preheat oven to 375F.

Step 4: Scrape out dark gills from the underside of the mushrooms and make sure the mushrooms are clean.

Step 5: Put some foil on a baking sheet and spray with oil and place mushrooms gill side up on it.

Step 6: Spread 2 tablesoons of salsa (approximate) on each mushroom, smoothing out- if they are big, add just a touch more, etc.

Step 7: Divide out the chopped poblanos among the mushrooms and place over the salsa.

Step 8: Sprinkle with sliced jalapenos (this will make the mushrooms spicy) over the poblanos.

Step 9: Cover each mushroom with about 1/2 cup shredded queso anejo cheese.

Step 10: Place pan in oven and bake for about 18-20 minutes or until mushrooms are cooked and tender.

Step 11: Garnish mushrooms with chopped cilantro before serving.