PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA
Provided by Eileen M. Watson
Categories Cheese Mushroom Appetizer Bake Sauté Dinner Eggplant Fall Family Reunion Bon Appétit Florida Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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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Nonkanyiso Mndiyata
[email protected]Can't wait to try this recipe!
Gul javed
[email protected]This recipe is on my must-try list.
Dino
[email protected]I'm drooling just thinking about this dish.
Fitina Mthembu
[email protected]This dish is a flavor explosion.
Derrick Carter
[email protected]I highly recommend this recipe.
Akiel Reid
[email protected]This recipe is a keeper.
SAKSHYAMJUNGPANDEY
[email protected]I've made this dish several times and it's always a hit.
GW SOUROV YT
[email protected]This dish is a must-try for mushroom lovers.
Regan Louw
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
Bandana Karki
[email protected]These stuffed portobello mushrooms are the perfect appetizer or main course. They are hearty and filling, and the flavors are out of this world.
Sanele Baba kaAfrican Child
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the combination of flavors and textures.
Bekar manab
[email protected]This recipe was easy to follow and the results were amazing. The mushrooms were juicy and flavorful, and the filling was creamy and cheesy. I will definitely be making this again.
Emelin Amzah
[email protected]I'm not usually a fan of eggplant, but I loved it in this dish. The gorgonzola added a nice sharpness that balanced out the sweetness of the eggplant.
Breyanta Bourgeois
[email protected]These stuffed portobello mushrooms were a hit at my last dinner party! The eggplant and gorgonzola filling was savory and rich, and the mushrooms were cooked to perfection. I will definitely be making this dish again.