Corn & Mushroom Stuffed Chiles Rellenos

Preparation

• 1 In a large sauté pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.2 Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.3 Add the corn, bell pepper, garlic, cumin, salt, and pepper; cook, stirring frequently, until the peppers are tender, about 4 minutes.4 Remove from the heat and stir in the cilantro. Set aside to cool.5 Preheat the oven to 350° F. Generously coat a large glass or enameled baking pan with nonstick cooking spray; set aside.6 Using a sharp paring knife, remove the core of the pepper from the stem end and using your fingers, gently pull out the seeds and ribs, taking care to keep the chile whole. (A slight split in the flesh is ok, but the presentation is prettiest if the chiles are stuffed whole.) Set on paper towels to 7 When the mushroom and corn mixture is cool, add the tofu, Jack cheese, and walnuts; mix well. Gently spoon about 1/4 cup of the filling into each chile; using your fingers, carefully stuff the filling down into the chile. Using your hands, gently mold the top edge of the chile to enclose the filling8 Transfer the stuffed chiles to the prepared baking dish. Bake, until the filling is hot, 25 to 30 minutes. Serve with a generous spoonful of the Creamy Walnut Sauce and garnish with fresh cilantro leaves and a sprinkling of chopped California walnuts.
• Source: California Walnut Board