Portobello Mushrooms
Stuffed with Eggplant & Gorgonzola



6 5 to 6-inch-diameter portobello mushrooms, stemmed
1/4 cup olive oil
4 Japanese eggplants, unpeeled, finely chopped
6 tbsp. chopped drained oil-packed sun-dried tomatoes
2 garlic cloves minced
1/4 cup red wine
6 ounces crumbled Gorgonzola cheese
2 tbsp. chopped fresh basil
1/4 cup freshly grated Parmesan cheese


1   Preheat oven to 375 degrees. Arrange mushrooms, rounded side down, on large baking sheet.
2  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 tbsp. basil. Season with salt and pepper.
3  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 and mushrooms are tender, about 10 minutes. Spinkle with remaining basil and serve warm.

Yield: 6 servings