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Portobello Mushrooms Stuffed with Eggplant And Gorgonzola
1 servings
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Portobello Mushrooms Stuffed with Eggplant And Gorgonzola Ingredients
6 Portobello
mushroom
s;
;
tomato
es
; 6-inch-diameter)
2
Garlic
cloves; minced
1/4 c
Olive oil
1/4 c Dry
red wine
4 Japanese
eggplant
s;
6 oz Crumbled
Gorgonzola
cheese
; chopped
2 tb Chopped fresh
basil
6 tb Chopped
drain
ed oil-packed
1/4 c Freshly grated
Parmesan
Instructions for Portobello Mushrooms Stuffed with Eggplant And Gorgonzola
Preheat oven to 375F. 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. Saute 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. Makes 6 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1372 Calories (kcal); 106g Total Fat; (68% calories from fat); 57g Protein; 52g Carbohydrate; 152mg Cholesterol; 2385mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 17 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
Main Ingredient:
Mushrooms
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Basil
Eggplant
Garlic
Gorgonzola
Mushroom
Olive Oil
Parmesan
Red Wine
Tomato
Stuffed
Cheese
Gorgonzola
Parmes
Basil
Mushrooms
Olive oil
Parmesan
Port
Garlic
Tomato
Wine
Red wine
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