Eggplant & Blue Cheese Stuffed Portobello Mushrooms |
| 6 lg Portobello Mushrooms,
5-6" diameter
1/4 cup olive oil 1 lg eggplant (or 4 Japanese eggplants) 5 oz dried tomatoes 4 garlic cloves 1/4 cup red wine 6 oz blue cheese (gorgonzola, stilton, Roquefort) 4 Tbsp cilantro or basil, chopped Salt & pepper Parmesan cheese, grated Soak tomatoes in olive oil and balsamic vinegar for at least 3 hours. Chop eggplant into 1/8" cubes (more or less). Carefully cut stems from mushroom caps flush with base of cap. Do not break the cap. Arrange caps on baking sheet. Crumble the blue cheese. Preheat oven to 375 F. Heat oil and add eggplant, garlic, and coarsely chopped tomatoes. Saute until eggplant is soft. Add wine and cook until all liquid has evaporated. Remove from heat and immediately add the blue cheese and the cilantro/basil, stir until blue cheese is dissolved and distributed. Taste and add salt and pepper as needed. Spoon mixture into the mushroom caps and level. Generously place grated parmesan on top of each mound. Cover the caps with a sheet of aluminum foil and bake for 15 minutes. Remove foil and continue baking for about 10 minutes or until parmesan is slightly browned. Serve with a garnish of chopped parsley, basil, and/or cilantro. |
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