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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Blox Plays
[email protected]I'm not a fan of mushrooms, but I loved this recipe! The eggplant and gorgonzola filling was so creamy and flavorful, and the mushrooms were cooked perfectly.
Chloe Jeynes
[email protected]Meh.
Siraj Gaming
[email protected]I followed the recipe exactly and the mushrooms turned out great! The filling was a little bland for my taste, so I added some extra garlic and salt. Overall, this is a good recipe that I would make again.
Dan I
[email protected]This recipe is a bit time-consuming, but it's worth it! The mushrooms are so flavorful and juicy, and the filling is creamy and delicious. I highly recommend this recipe for a special occasion dinner.
Nazmul Riaz
[email protected]I've been making this recipe for years and it's always a favorite. The mushrooms are always juicy and flavorful, and the filling is always creamy and delicious.
Trxy
[email protected]These mushrooms are so easy to make and they're always a crowd-pleaser. I love serving them with a side of roasted vegetables.
Oilfield Soldier
[email protected]I made these mushrooms for a party and they were a big hit! Everyone loved them. I will definitely be making them again.
Muganda Fidel
[email protected]I followed the recipe exactly and the mushrooms turned out great! The filling was a little bland for my taste, so I added some extra garlic and salt. Overall, this is a good recipe that I would make again.
Senator White
[email protected]This recipe is a great way to use up leftover eggplant and gorgonzola. I also like to add some chopped sun-dried tomatoes to the filling for extra flavor.
Anthea Flandorp
[email protected]I'm not a big fan of eggplant, but I loved this recipe! The eggplant was cooked perfectly and the filling was creamy and flavorful. I will definitely be making this again.
Fnu Krishma
[email protected]I was disappointed with this recipe. The mushrooms were dry and tough, and the filling was bland. I think I'll stick to my old portobello mushroom recipe.
Lusiba Musa
[email protected]I followed the recipe exactly and the mushrooms turned out great! The filling was a little bland for my taste, so I added some extra garlic and salt. Overall, this is a good recipe that I would make again.
JUDITH CHRISTINA AGBODZA
[email protected]This recipe is a bit time-consuming, but it's worth it! The mushrooms are so flavorful and juicy, and the filling is creamy and delicious. I highly recommend this recipe for a special occasion dinner.
ali arslan
[email protected]I've made this recipe several times and it never disappoints. It's a great way to use up leftover eggplant and gorgonzola. I also like to add some chopped sun-dried tomatoes to the filling for extra flavor.
Pranto freefire
[email protected]This is one of my favorite recipes! I love the combination of flavors and textures. The mushrooms are always cooked perfectly, and the filling is always creamy and delicious.
Daniel Chibyke
[email protected]I made this recipe last night and it was a hit with my family! The mushrooms were juicy and flavorful, and the eggplant and gorgonzola filling was rich and creamy. Even my picky kids loved it!
Leilah Spencer
[email protected]Portobello mushrooms stuffed with eggplant and gorgonzola is a delightful vegetarian dish that is super easy to make! The flavors are incredible, with the smokiness of the mushrooms, the sweetness of the eggplant, and the tanginess of the gorgonzola.