Poblano-And-Cheddar-Stuffed Portobello Mushrooms

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2 poblano chiles

4 jumbo portobello mushrooms (about 6 ounces each), stemmed

3 tablespoons plus 1 teaspoon extra-virgin olive oil

Salt and freshly ground black pepper

1/3 cup finely chopped onion

1 cup baby spinach

1/2 cup cooked rice

1/4 cup shredded sharp cheddar cheese

2 tablespoons coarsely chopped cilantro

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