Stuffed Portobello Mushrooms
Yield: 4 servings

8 large portobello mushroom caps 
3 tablespoons butter
1 large Vidalia onion, sliced thinly
¼ teaspoon sugar
¼ cup olive oil
¼ cup dry red wine (Chianti will work well)
1 eggplant, small dice
6 ounces goat cheese, crumbled
½ cup oil-packed sun-dried tomatoes, finely chopped
2 garlic cloves, minced
2 tablespoons fresh basil, chopped
1 1/2 cups Parmesan cheese

• Preheat oven to 375 degrees F. Lightly coat a baking sheet with olive oil. Place cleaned mushroom caps rounded side up and bake for 10 minutes to drain excess liquid. Remove from oven and set aside, leaving oven on.
• Meanwhile, in a medium nonstick pan, melt 3 tablespoons of butter over medium heat. Add the sliced onion and sugar and slowly cook for 10 minutes, until golden brown. Turn heat to medium-high and cook for an additional ten minutes. Remove from pan and reserve.
• In a large skillet, heat ¼ cup of olive oil over medium heat. Add eggplant, sundried tomatoes, and garlic. Cook until eggplant is soft, about 8-10 minutes.
• Stir in red wine and cook for about 2-3 minutes, until alcohol evaporates. Remove skillet from heat and fold in the goat cheese, 1 tablespoon of basil, and reserved caramelized onions.
• Flip over portobello mushrooms to rounded side down. Fill each mushroom with a heaping scoop of the eggplant mixture. Sprinkle each mushroom cap with Parmesan cheese and bake for 20 minutes.Remove stuffed mushrooms from oven, sprinkle with remaining tablespoon of basil, and serve warm.