I can't resist picking up some gorgeous poblano peppers whenever I'm at Whole Foods. Their shiny, deep green color is so enticing. This batch is stuffed with baby portobellos, red onions, and vegan sausage. You see them pictured ready to pop in the oven. A pleasant break from our usual polenta stuffing, this recipe requires only a few ingredients, and once your peppers are roasted and peeled, the recipe is a snap.
Roasted Poblanos with Mushrooms and Vegan Sausage
2 poblano peppers, roasted, peeled, and seeds removed
1/3 cup Gimme Lean vegan sausage
1/2 small red onion, sliced
about 12 baby portobellos, thinly sliced
1 teaspoon dried rosemary
salt and pepper to taste
salsa for a condiment
Preheat oven to 350 degrees. Heat about 1 tablespoon olive oil in a skillet on medium heat. Brown the sausage, breaking into small pieces. Add the onion and continue sauteing a couple of minutes. Add the mushrooms and crumble the rosemary into the skillet. Saute until the mushrooms have released their juices. Spritz with additional olive oil if necessary. Remove from heat. Salt and pepper to taste. Stuff poblanos with mushroom mixture and bake for about 15 minutes or until heated through. Top with salsa if you like.