Ingredients
- 8 large portobello mushroom caps
- 3 tablespoons butter
- 1 large Vidalia onion, sliced thinly
- ¼ teaspoon sugar
- ¼ cup olive oil
- ¼ cup dry red wine (Chianti will work well)
- 2 cups diced eggplant (peeled and chopped in small pieces)
- 6 ounces goat cheese, crumbled
- ½ cup oil-packed sun-dried tomatoes, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 1 ½ cups Parmesan cheese
Directions
- Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place cleaned mushroom caps rounded side up and bake for 10 minutes to drain excess liquid.
- Remove from oven and set aside, leaving oven on.
- Meanwhile, in a medium nonstick pan, melt 3 tablespoons of butter over medium heat. Add the sliced onion and sugar and slowly cook for 10 minutes, until golden brown. Turn heat to medium-high and cook for an additional ten minutes. Remove from pan and reserve.
- In a large skillet, heat ¼ cup of olive oil over medium heat. Add eggplant, sun dried tomatoes, and garlic. Cook until eggplant is soft, about 8-10 minutes.
- Stir in red wine and cook for about 2-3 minutes, until alcohol evaporates. Remove skillet from heat and fold in the goat cheese, 1 tablespoon of basil, and reserved caramelized onions.
- Flip over portobello mushrooms to rounded side down. Fill each mushroom with a heaping scoop of the eggplant mixture.
- Sprinkle each mushroom cap with Parmesan cheese and bake for 20 minutes.Remove stuffed mushrooms from oven, sprinkle with remaining tablespoon of basil, and serve warm.
- Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place cleaned mushroom caps rounded side up and bake for 10 minutes to drain excess liquid.
- Remove from oven and set aside, leaving oven on.
- Meanwhile, in a medium nonstick pan, melt 3 tablespoons of butter over medium heat. Add the sliced onion and sugar and slowly cook for 10 minutes, until golden brown. Turn heat to medium-high and cook for an additional ten minutes. Remove from pan and reserve.
- In a large skillet, heat ¼ cup of olive oil over medium heat. Add eggplant, sun dried tomatoes, and garlic. Cook until eggplant is soft, about 8-10 minutes.
- Stir in red wine and cook for about 2-3 minutes, until alcohol evaporates. Remove skillet from heat and fold in the goat cheese, 1 tablespoon of basil, and reserved caramelized onions.
- Flip over portobello mushrooms to rounded side down. Fill each mushroom with a heaping scoop of the eggplant mixture.
- Sprinkle each mushroom cap with Parmesan cheese and bake for 20 minutes.Remove stuffed mushrooms from oven, sprinkle with remaining tablespoon of basil, and serve warm.
Recipe Courtesy: Dr. Stephen Wangen
Let Us Know What You Think