Portabella Caps Stuffed With Eggplant And Gorgonzola Recipe

Name: Portabella Caps Stuffed With Eggplant And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 portabella mushrooms, stems and gills removed; 1/4 cup olive oil; 4 baby eggplants, diced small; 6 tablespoons sun-dried tomatoes packed in oil, chopped and drained; 2 garlic cloves, minced; 1/4 cup dry red wine; 6 ounces gorgonzola, crumbled; 2 tablespoons fresh basil, chopped and divided; salt and pepper, to taste; 1/4 cup fresh parmesan cheese, grated

Servings: persons

6 portabella mushrooms, stems and gills removed
1/4 cup olive oil
4 baby eggplants, diced small
6 tablespoons sun-dried tomatoes packed in oil, chopped and drained
2 garlic cloves, minced
1/4 cup dry red wine
6 ounces gorgonzola, crumbled
2 tablespoons fresh basil, chopped and divided
salt and pepper, to taste
1/4 cup fresh parmesan cheese, grated

1
Preheat oven to 375u00b0.
2
Arrange mushroom caps, rounded side down, on a large baking sheet which has been lightly coated with cooking spray.
3
Heat oil in a heavy skillet over medium heat. Saute eggplant, tomatoes and garlic until eggplant is soft, 8 - 15 minutes.
4
Stir in red wine and simmer until liquid evaporates, another 2 - 5 minutes.
5
Remove from heat. Stir in Gorgonzola, 1 T. basil, and season with salt and pepper.
6
Spoon mixture evenly into mushroom caps and top with Parmesan cheese.
7
Cover mushrooms with foil and bake for 15 minutes. Remove foil and continue baking about 10 minutes more, or until cheese melts, the filling bubbles, and mushrooms are tender when pierced with a sharp knife.
8
Garnish with remaining basil and serve warm.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 portabella mushrooms, stems and gills removed, 1/4 cup olive oil, 4 baby eggplants, diced small, 6 tablespoons sun-dried tomatoes packed in oil, chopped and drained, and more.

Yes, Portabella Caps Stuffed With Eggplant And Gorgonzola falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portabella Caps Stuffed With Eggplant And Gorgonzola

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