Portabella Caps Stuffed With Eggplant And Gorgonzola

• 6 portabella mushrooms, stems and gills removed
• 1/4 cup olive oil
• 4 baby eggplants, diced small
• 6 tablespoons sun-dried tomatoes packed in oil, chopped and drained
• 2 garlic cloves, minced
• 1/4 cup dry red wine
• 6 ounces gorgonzola, crumbled
• 2 tablespoons fresh basil, chopped and divided
• salt and pepper, to taste
• 1/4 cup fresh parmesan cheese, grated

1. Preheat oven to 375u0b0.
2. Arrange mushroom caps, rounded side down, on a large baking sheet which has been lightly coated with cooking spray.
3. Heat oil in a heavy skillet over medium heat. Saute eggplant, tomatoes and garlic until eggplant is soft, 8 - 15 minutes.
4. Stir in red wine and simmer until liquid evaporates, another 2 - 5 minutes.
5. Remove from heat. Stir in Gorgonzola, 1 T. basil, and season with salt and pepper.
6. Spoon mixture evenly into mushroom caps and top with Parmesan cheese.
7. Cover mushrooms with foil and bake for 15 minutes. Remove foil and continue baking about 10 minutes more, or until cheese melts, the filling bubbles, and mushrooms are tender when pierced with a sharp knife.
8. Garnish with remaining basil and serve warm.

portabella mushrooms, olive oil, eggplants, tomatoes, garlic, red wine, gorgonzola, fresh basil, salt, parmesan cheese

Taken from www.food.com/recipe/portabella-caps-stuffed-with-eggplant-and-gorgonzola-369384 (may not work)