Portobello mushrooms stuffed with eggplant and gorgonzola
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Portobello mushrooms; stemmed (5- to | |
| ; 6-inch-diameter) | ||
| ¼ | cup | Olive oil |
| 4 | Japanese eggplants; (unpeeled), finely | |
| ; chopped | ||
| 6 | tablespoons | Chopped drained oil-packed sun-dried |
| ; tomatoes | ||
| 2 | Garlic cloves; minced | |
| ¼ | cup | Dry red wine |
| 6 | ounces | Crumbled Gorgonzola cheese |
| 2 | tablespoons | Chopped fresh basil |
| ¼ | cup | 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 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.
Makes 6 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1372 Calories (kcal); 106g Total Fat; (68% calories from fat); 57g Protein; 52g Carbohydrate; 152mg Cholesterol; 2385mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 9½ Vegetable; 0 Fruit; 17 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.