Prepare to embark on a culinary adventure that will tantalize your taste buds and revolutionize your dinner routine! These Mushroom Pot Pie Stuffed Poblano Peppers are not just a meal - they're a flavor explosion that combines the rustic comfort of a pot pie with the bold, spicy character of Mexican cuisine. Imagine a creamy, herb-infused mushroom filling nestled inside a perfectly roasted poblano pepper, all wrapped in a golden, flaky puff pastry that crackles with every bite. This isn't just another recipe - it's a gourmet experience that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 2 cups mushrooms, diced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup puff pastry, rolled out
Instructions
- Prepare the poblano peppers by carefully cutting a lengthwise slit on one side and removing the seeds and membranes while keeping the pepper intact. Set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, approximately 3-4 minutes.
- Add minced garlic and diced mushrooms to the skillet. Cook for 5-6 minutes until mushrooms release their moisture and begin to brown.
- Pour in vegetable broth and heavy cream. Sprinkle thyme, salt, and pepper. Simmer the mixture for 8-10 minutes until the sauce thickens slightly.
- Preheat the oven to 375°F (190°C). Carefully stuff each poblano pepper with the mushroom mixture, ensuring they are generously filled.
- Roll out the puff pastry and cut into strips or shapes large enough to cover the stuffed peppers. Gently wrap each pepper with the pastry, sealing the edges.
- Place the stuffed and wrapped peppers on a baking sheet lined with parchment paper. Brush the pastry with an egg wash for golden color.
- Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Pepper Preparation: When removing seeds from poblano peppers, wear gloves to protect your hands from potential irritation. Carefully slice lengthwise to maintain the pepper's structural integrity.
- Mushroom Magic: For maximum flavor, use a mix of mushroom varieties like cremini, shiitake, or oyster mushrooms to add depth to your filling.
- Pastry Perfection: Keep your puff pastry cold until just before use. If it becomes too warm, it won't create those beautiful, flaky layers.
- Even Cooking: Make sure your stuffed peppers are similar in size to ensure uniform cooking. Use kitchen twine to secure the pastry if needed.
- Golden Brown Trick: For an extra-glossy, golden-brown finish, create an egg wash by beating one egg with a tablespoon of water and brushing it over the pastry before baking.
- Make-Ahead Friendly: You can prepare the stuffed peppers in advance and refrigerate them, adding the puff pastry just before baking for maximum freshness.
- Serving Suggestion: Let the peppers rest for 5 minutes after baking to allow the filling to set and prevent burning your mouth.
Nutrition Facts
Calories: 368kcal
Carbohydrates: 28g
Protein: g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 63mg
