Directions:
- Preheat oven to 375°.
- Arrange mushroom caps, rounded side down, on a large baking sheet which has been lightly coated with cooking spray.
- Heat oil in a heavy skillet over medium heat. Sauté eggplant, tomatoes and garlic until eggplant is soft, 8 - 15 minutes.
- Stir in red wine and simmer until liquid evaporates, another 2 - 5 minutes.
- Remove from heat. Stir in Gorgonzola, 1 T. basil, and season with salt and pepper.
- Spoon mixture evenly into mushroom caps and top with Parmesan cheese.
- 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.
- Garnish with remaining basil and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.93 Kcal (2009 kJ) | ||
| Calories from fat | 266.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.61g | 46% | |
|---|---|---|---|
| Cholesterol | 37.39mg | 12% | |
| Sodium | 737.64mg | 31% | |
| Potassium | 1814.24mg | 39% | |
| Total Carbs | 36.97g | 12% | |
| Sugars | 22.75g | 91% | |
| Dietary Fiber | 15.68g | 63% | |
| Protein | 19.05g | 38% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 350.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 71.14 Kcal (298 kJ) | ||
| Calories from fat | 39.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 46% | |
|---|---|---|---|
| Cholesterol | 5.54mg | 12% | |
| Sodium | 109.34mg | 31% | |
| Potassium | 268.94mg | 39% | |
| Total Carbs | 5.48g | 12% | |
| Sugars | 3.37g | 91% | |
| Dietary Fiber | 2.32g | 63% | |
| Protein | 2.82g | 38% | |
| Vitamin C | 3mg | 34% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 52mg | 35% | |
* 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.
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