Recipe - Portobello Mushrooms Stuffed With Eggplant And Gorgonzola

6 Portobello mushrooms;
stemmed (5 to
; 6inchdiameter)
One fourth cup Olive oil
4 Japanese eggplants;
(unpeeled), finely
; chopped
6 tablespoon Chopped drained oilpacked
sundried
; tomatoes
2 Garlic cloves; minced
One fourth cup Dry red wine
6 ounce Crumbled Gorgonzola cheese
2 tablespoon Chopped fresh basil
One fourth cup Freshly grated Parmesan
cheese

Preheat oven to 375F. Arrange mushrooms, rounded side down, on large baking
sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant,
sundried 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