Portabella Caps Stuffed With Eggplant and Gorgonzola
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
6 mushrooms
- Serves:
- 4-6
ingredients
- 6 portabella mushrooms, stems and gills removed
- 1⁄4 cup olive oil
- 4 baby eggplants, diced small
- 6 tablespoons sun-dried tomatoes packed in oil, chopped and drained
- 2 garlic cloves, minced
- 1⁄4 cup dry red wine
- 6 ounces gorgonzola, crumbled
- 2 tablespoons fresh basil, chopped and divided
- salt and pepper, to taste
- 1⁄4 cup fresh parmesan cheese, grated
directions
- Preheat oven to 375°.
- Arrange mushroom caps, rounded side down, on a large baking sheet which has been lightly coated with cooking spray.
- Heat oil in a heavy skillet over medium heat. Sauté eggplant, tomatoes and garlic until eggplant is soft, 8 - 15 minutes.
- Stir in red wine and simmer until liquid evaporates, another 2 - 5 minutes.
- Remove from heat. Stir in Gorgonzola, 1 T. basil, and season with salt and pepper.
- Spoon mixture evenly into mushroom caps and top with Parmesan cheese.
- Cover mushrooms with foil and bake for 15 minutes. Remove foil and continue baking about 10 minutes more, or until cheese melts, the filling bubbles, and mushrooms are tender when pierced with a sharp knife.
- Garnish with remaining basil and serve warm.
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RECIPE SUBMITTED BY
<p>I use lots of different nouns for who I am: mother, wife, musician, grant writer, and, less frequently these days, foodie. I love having special occasions and company, because that's when I play in the kitchen.</p>