Portobello Mushrooms Stuffed with Eggplant And Gorgonzola

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Portobello Mushrooms Stuffed with Eggplant And Gorgonzola

 

6 portobello mushrooms, 6-inch-diameter

1/4 cup olive oil

4 Japanese eggplants, chopped

6 tbsps. chopped drained oil-packed tomatoes

2 garlic cloves, minced

1/4 cup dry red wine

6 ozs. crumbled Gorgonzola cheese

2 tbsps. chopped fresh basil

1/4 cup freshly grated Parmesan

 

Preheat oven to 375F. Arrange mushrooms, rounded side down, on large baking

sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant,

sun-dried tomatoes and garlic. Saute until eggplant is soft, about 8 minutes.

Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove

skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with

salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan

cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes.

Remove foil and continue baking until cheese melts, filling bubbles and

mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle

mushrooms with remaining 1 tablespoon basil and serve warm.

Serves 6.