Ingredients
6
5- to 6-inch-diameter portobello mushrooms, stemmed
4
Japanese eggplants (unpeeled), finely chopped
6
tbsp chopped drained oil-packed sun-dried tomatoes
6
ounces crumbled Gorgonzola cheese
2
tbsp chopped fresh basil
1/4
cup freshly grated Parmesan cheese
Directions
1.
Preheat oven to 375°F. 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. Sauté 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.
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