I made these tonight and was thrilled.
3-4 big poblano peppers.I try and choose them not to craggly or wrinkly.They will clean easier.
8 oz brown mushrooms
1 tbs butter
1 sprig frash thyme
12 oz mozzerella ball
4 roma tomatoes
1 sprig fresh oregano
2 cloves garlic
Torch or grill poblanos until skin is black and place in paper bag for 5 min to steep.Rinse under water and scrub the charred skin off.I like the torch!
slice mushrooms and saute in butter with thyme until cooked.Let cool.Add S&P
Place tomatoes, garlic, oregano and shallot in food processor and puree.Add S&P
Pre heat oven to 350
Make slits in peppers and pull out seed pods.
Place cheese (sliced) and mushrooms inside pepper.
cover peppers with tomato puree and bake for 1 hour.