Portobello Mushrooms Stuffed with Eggplant and Gorgonzola Recipe

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Portobello Mushrooms Stuffed with Eggplant and Gorgonzola
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Ingredients:

Directions:

  1. Preheat 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 remaining 1 tablespoon basil and serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 301.48 Kcal (1262 kJ)
Calories from fat 177.64 Kcal
% Daily Value*
Total Fat 19.74g 30%
Cholesterol 24.93mg 8%
Sodium 484.2mg 20%
Potassium 903.73mg 19%
Total Carbs 21.29g 7%
Sugars 12.65g 51%
Dietary Fiber 9.61g 38%
Protein 11.02g 22%
Vitamin C 13.6mg 23%
Vitamin A 0.3mg 9%
Iron 0.3mg 2%
Calcium 231.3mg 23%
Amount Per 100 g
Calories 82.43 Kcal (345 kJ)
Calories from fat 48.57 Kcal
% Daily Value*
Total Fat 5.4g 30%
Cholesterol 6.82mg 8%
Sodium 132.39mg 20%
Potassium 247.1mg 19%
Total Carbs 5.82g 7%
Sugars 3.46g 51%
Dietary Fiber 2.63g 38%
Protein 3.01g 22%
Vitamin C 3.7mg 23%
Vitamin A 0.1mg 9%
Iron 0.1mg 2%
Calcium 63.3mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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