Portobello Mushrooms Stuffed with Eggplant And Gorgonzola

With Thanksgiving right around the corner and the fact I do not eat meat other than fish, I’ve been on the search for a yummy alternative to turkey. To be quite honest I was never a fan of turkey anyway so it has been fun searching for something I would enjoy. I am very fond of the sweet potatoes, vegetable casseroles and mashed potatoes that are usually prepared on this day of Thanks.

On my hunt I came across this recipe and lets just say it has my mouth watering and I can’t wait to pair it with the traditional vegetable sides of Thanksgiving dinner.

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Ingredients
6 6-inch diameter Portobello mushrooms
1/4 c olive oil
4 Japanese eggplants; chopped
6 tb tomatoes, oil-packed; chopped, drained
2 cloves Garlic; minced
1/4 c Dry Red Wine
6 oz Gorgonzola cheese; Crumbled
2 tb fresh basil; Chopped
1/4 c Grated Parmesan; fresh

Preparation
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.

For more meatless recipe ideas Click Here

Bon Appetit!

Disclaimer: I was not compensated in any form for this post. I honestly blog my thoughts and opinions.  Photo and recipe credits to BigOven.com

 

 

 

 

 

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