Portobello Mushrooms Stuffed With Eggplant And Gorgonzola Recipe

• 6 x Portobello mushrooms, stemmed (5- to 6-inch-diameter)
• 1/4 c. Extra virgin olive oil
• 4 x Japanese eggplants, (unpeeled), finely minced
• 6 Tbsp. Minced liquid removed oil-packed sun-dry tomatoes
• 2 x Garlic cloves, chopped
• 1/4 c. Dry red wine
• 6 ounce Crumbled Gorgonzola cheese
• 2 Tbsp. Minced fresh basil
• 1/4 c. Freshly grated Parmesan cheese

Directions