Portobello Mushrooms Stuffed With Eggplant And Gorgonzola Recipe
Servings: 1
Ingredients
- 6 x Portobello mushrooms, stemmed (5- to 6-inch-diameter)
- 1/4 c. Extra virgin olive oil
- 4 x Japanese eggplants, (unpeeled), finely minced
- 6 Tbsp. Minced liquid removed oil-packed sun-dry tomatoes
- 2 x Garlic cloves, chopped
- 1/4 c. Dry red wine
- 6 ounce Crumbled Gorgonzola cheese
- 2 Tbsp. Minced fresh basil
- 1/4 c. Freshly grated Parmesan cheese
Directions
- Preheat oven to 375F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add in eggplant, sun-dry tomatoes and garlic. Saute/fry till eggplant is soft, about 8 min. Stir in red wine and simmer till liquid evaporates, about 2 min. Remove skillet from heat; stir in Gorgonzola cheese and 1 Tbsp. basil. Season with salt and pepper.
- Spoon mix proportionately into mushroom caps. Sprinkle with Parmesan cheese.
- Cover mushrooms with aluminum foil. Bake mushrooms for 15 min. Remove foil and continue baking till cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 min. Sprinkle mushrooms with remaining 1 Tbsp. basil and serve hot.
- Makes 6 servings.
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