Category: Main Dish
Cuisine: not set
6 5- to 6-inch-diameter portobello mushrooms stemmed
1/4 cup olive oil
4 Japanese eggplants (unpeeled) finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves minced
1/4 cup dry red wine
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese
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