• Ingredients: 20
  • Serves: 6

Portobello mushrooms stuffed with eggplant and gorgonzola with freshly grated parmesan cheese.


  • 1/4 cup freshly grated Parmesan cheese


For the topping:

  • 12 oz. white onions, peeled and sliced paper thin
  • 1/2 cup crème fraîche
  • 6 oz. slab bacon, rind removed, cut in matchsticks
  • Freshly ground black pepper

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat.

    For this step you will need

  2. Step 2 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.
  3. Step 3 Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper.

    For this step you will need

  4. Step 4 Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil.

    For this step you will need

  5. Step 5 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.

Nutrition information

Calories 297 Carbohydrates 21 g (7%)
Fat 20 g (31%) Protein 12 g (24%)
Saturated Fat 8 g (38%) Sodium 497 mg (21%)
Polyunsaturated Fat 2 g Fiber 11 g (44%)
Monounsaturated Fat 10 g Cholesterol 24 mg (8%)