Eggplant (Aubergine) Stuffed Mushrooms

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READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a skillet cook the chopped stems, eggplant, onion and garlic in the butter, stirring for 8 to 10 minutes or until softened and all the liquid is evaporated.
  • Transfer the mixture to a small bowl and stir in the bread crumbs, Parmesan, salt and pepper and cayenne.
  • Divide the filling among the caps, packing it slightly and bake the mushrooms in a baking dish in a preheated 400 degree oven for 15 minutes.
  • Sprinkle on the mozzarella cheese and continue baking for about 10 more minutes or until cheese is melted and slightly brown.
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