This dish came into my life around 2005 and has been a fixture ever since. I always call upon it to impress vegetarians or to convince staunch meat eaters of alternate reality, one where a full belly and no meat can coexist!
The recipe is originally from an Epicurious user, and I am eternally in her debt. Here goes, with some of my own modifications:
- 6 5- to 6-inch-diameter portobello mushrooms, stemmed
- 1/4 cup olive oil
- 4 Japanese eggplants (peeled or 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
PreparationPreheat oven to 375°F. 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. 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 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 the remaining 1 tablespoon basil and serve warm.