Portobello Mushrooms Stuffed with Eggplant and Gorgonzola

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Appetizers Side dishes Vegetarian MAIN COURSE

Prep Time

10 min

Prep Notes

6 5- to 6-inch-diameter portobello mushrooms, stemmed
Salt and Papper
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped, or 1 regular eggplant peeled, finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
3 tablespoons chopped pitted kalamata olives
10 oz fresh, washed baby spinach
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Cooking Time

45 min

Yields

6 appetisers

Ingredients

6 5- to 6-inch-diameter portobello mushrooms, stemmed
Salt and Papper
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped, or 1 regular eggplant peeled, finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
3 tablespoons chopped pitted kalamata olives
10 oz fresh, washed baby spinach
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Directions

Preheat oven to 450 degrees. Coat rimmed baking sheet with cooking spray.

Place mushroom caps, gill side up. Sprinkle with salt and pepper. Roast 20-25 min until tender. Pour off any liquid when done.

Meanwhile, 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.

Add Kalamata olives, and spinach. Cook until spinach is wilted.

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 10 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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