Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce Recipes

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SAUSAGE AND GORGONZOLA-STUFFED PORTOBELLO MUSHROOMS



Sausage and Gorgonzola-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 large portobello mushrooms, stems removed
1 Tbsp. olive oil
8 ounces sweet Italian sausage links, removed from casing and crumbled
1/2 cup chopped onion
1 pouch Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
1 cup fresh bread, torn into small pieces
1/3 cup crumbled Gorgonzola cheese
2 Tbsp. toasted pine nuts
8 cups baby spinach or arugula leaves

Steps:

  • Preheat oven to 425 degrees. Evenly drizzle both sides of mushrooms with olive oil, then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside.
  • Brown sausage in 10-inch nonstick skillet; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.
  • Combine sausage mixture, 1/2 cup Sauce, bread, 3 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.
  • Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates with slotted spoon, then top with mushrooms. Serve with remaining Sauce, heated.
  • TIP: For VEGETARIAN STUFFED MUSHROOMS, omit sausage and cook chopped mushroom stems with onion.
  • GREAT VARIATION: To make APPETIZER STUFFED MUSHROOMS, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.

STUFFED EGGPLANT PARMESAN ROLLS



Stuffed Eggplant Parmesan Rolls image

Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

Provided by Nikki Wilson

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large eggplant, ends trimmed
2 teaspoons sea salt, or as needed
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
  • Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
  • Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
  • Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
  • Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
  • Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g

GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE



Gorgonzola- and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce image

Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 12

1 beef tenderloin (about 2 1/2 lb)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/2 cup crumbled Gorgonzola or Roquefort cheese
1/4 cup chopped fresh parsley
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse salt (kosher or sea salt) or regular salt
1/2 cup currant jelly
1/2 cup Merlot, Zinfandel or nonalcoholic red wine
1/4 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon butter or margarine

Steps:

  • Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
  • In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
  • Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
  • Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.

Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g

GORGONZOLA STUFFED EGGPLANT ROLLS WITH MUSHROOM TOMATO SAUCE



Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce image

A vegetarian dish that can easily have meat added to it like ground, Italian sausage or veal. Very easy to make and a healthy meal that will fill you up. It is best to start the sauce and let it simmer while you prepare the rest of the dish. Some grilled chiabata bread goes along great for soaking up some of the sauce. And a glass of wine!

Provided by lborg264

Categories     Cheese

Time 45m

Yield 5-6 eggplant rolls, 4 serving(s)

Number Of Ingredients 15

1 (16 ounce) can crushed tomatoes
1 medium sweet onion, chopped
2 minced garlic cloves
1 1/2 cups chopped mushrooms
2 tablespoons chopped basil
1 tablespoon dried oregano
salt and pepper
1 medium eggplant
8 ounces artichokes, chopped
1 cup frozen chopped spinach, drained and chopped
8 ounces creamy gorgonzola
2 ounces mozzarella cheese, cubed
salt and pepper
1 ounce grated parmesan cheese
chopped basil (to garnish)

Steps:

  • Sweat onions over medium heat in a skillet for 5 minutes, then add garlic and continue cooking for another 3 minutes. Then, add mushrooms.
  • Saute together for 3 to 4 minutes and then add canned, crushed tomatoes, basil, oregano, salt and pepper. Stir together and let it simmer on medium, low heat.
  • While sauce is simmering, combine artichokes, spinach, gorgonzola, and mozzarella cheese in a sauce pan over medium, low heat. Add salt and pepper and stir until cheese in melted and all the ingrediants are combined.
  • Take the eggplant and cut off both ends and discard. Cut the eggplant lengthwise into 1/4 inch slices.
  • Salt and pepper the strips of eggplant and spoon the cheese mixture onto one end of the eggplant. Roll the mixture up in the eggplant and secure with toothpicks.
  • Repeat with the rest of the rolls.
  • Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce.
  • Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan cheese on top. Add chopped basil for garnish when done.

GORGONZOLA STUFFED GRILLED MUSHROOMS



Gorgonzola Stuffed Grilled Mushrooms image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
16 large button mushrooms, stems removed and finely chopped
2 cups fresh bread crumbs
1/4 finely chopped fresh parsley
Dash of hot pepper sauce
4 ounces Gorgonzola cheese, crumbled

Steps:

  • Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA



Portobello Mushrooms Stuffed with Eggplant and Gorgonzola image

Provided by Eileen M. Watson

Categories     Cheese     Mushroom     Appetizer     Bake     Sauté     Dinner     Eggplant     Fall     Family Reunion     Bon Appétit     Florida     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

6 5- to 6-inch-diameter portobello mushrooms, stemmed
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • 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.

GORGONZOLA STUFFED MUSHROOMS



Gorgonzola Stuffed Mushrooms image

Grilled or baked it doesn't matter. These are a tasty mushroom appetizer. We love the taste of Gorgonzola with the mushrooms. This is a Bobby Flay recipe.

Provided by Linda B

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 small onion, finely chopped
4 cloves minced garlic
16 large button mushrooms, with stems removed
2 cups fresh breadcrumbs
1/4 cup fresh parsley, finely chopped
3 -5 hot pepper sauce, to taste
4 ounces gorgonzola, crumbled
salt and pepper

Steps:

  • Cook onion and garlic in olive oil in saucepan until soft.
  • Chop mushroom stems& add to saucepan, cooking until golden.
  • Remove from heat and add rest of ingredients.
  • Fill the mushroom caps and brush all over with olive oil.
  • To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

Nutrition Facts : Calories 466.1, Fat 24.9, SaturatedFat 7.9, Cholesterol 21.3, Sodium 798.8, Carbohydrate 45.5, Fiber 3.8, Sugar 5.8, Protein 16.6

GRILLED GORGONZOLA STUFFED MUSHROOMS



Grilled Gorgonzola Stuffed Mushrooms image

Make and share this Grilled Gorgonzola Stuffed Mushrooms recipe from Food.com.

Provided by little_wing

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
16 baby portabella mushrooms, stems removed and finely chopped
2 cups fresh breadcrumbs
1/4 cup finely chopped fresh parsley
1 dash hot pepper sauce
4 ounces gorgonzola, crumbled

Steps:

  • preheat grill.
  • Heat oil in a medium saucepan over medium high heat.
  • Add onions and garlic and cook until soft.
  • Add mushroom stems and cook until golden brown.
  • Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese.
  • Mix until well combined (if mixture looks too dry, add more olive oil.).
  • Season the mixture with salt and pepper to taste.
  • Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

Nutrition Facts : Calories 533.2, Fat 25.2, SaturatedFat 7.9, Cholesterol 21.3, Sodium 816.3, Carbohydrate 59.6, Fiber 7.9, Sugar 10.3, Protein 22.1

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE



Eggplant Rolls with Spicy Tomato Sauce image

Categories     Tomato     Vegetable     Appetizer     Parmesan     Ricotta     Summer     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course or 8 first-course servings

Number Of Ingredients 13

1 garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
7 tablespoons olive oil
1 1/2 lb plum tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
1/4 teaspoon black pepper
Special Equipment
a well-seasoned ridged grill pan or a gas grill (see cooks' note, below)

Steps:

  • Make sauce:
  • Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
  • Grill eggplant while sauce cooks:
  • Heat grill pan over high heat until hot.
  • Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
  • Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
  • Assemble eggplant rolls:
  • Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

EGGPLANT WITH MUSHROOM STUFFING



Eggplant With Mushroom Stuffing image

Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!

Provided by IdCityLady

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 2

Number Of Ingredients 9

1 small eggplant
1 tablespoon salt
¼ cup butter, cubed
1 small onion, chopped
¾ cup soft bread crumbs
½ cup chopped fresh mushrooms
1 tablespoon Italian seasoning
1 pinch ground black pepper
½ cup shredded Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  • Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
  • Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
  • Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.5 g, Cholesterol 85.8 mg, Fat 31.8 g, Fiber 8.1 g, Protein 11.9 g, SaturatedFat 19.6 g, Sodium 3825 mg, Sugar 7 g

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2019-11-16 Add the sausage mixture to a bowl and leave to cool slightly. Next add the gorgonzola, parmesan, parsley, and pepper to the bowl and mix to combine with the sausage mixture. Rub the portobello mushrooms in a little oil and sprinkle them with salt. Stuff the mushrooms (stalks removed) with the sausage mixture, place on a baking tray and bake in ...
From insidetherustickitchen.com


GORGONZOLA STUFFED EGGPLANT ROLLS WITH MUSHROOM TOMATO SAUCE
Gorgonzola stuffed eggplant rolls with mushroom tomato sauce is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make gorgonzola stuffed eggplant rolls with mushroom tomato sauce at your home.. The ingredients or substance mixture for gorgonzola stuffed eggplant …
From webetutorial.com


GORGONZOLA STUFFED EGGPLANT ROLLS WITH MUSHROOM TOMATO SAUCE …
Roll the mixture up in the eggplant and secure with toothpicks. Repeat with the rest of the rolls. Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce. Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan ...
From recipenode.com


GORGONZOLA MUSHROOM STUFFED BEEF TENDERLOIN - SKINNY CHICK CAN …
2020-12-18 Tie beef with kitchen string at 2-inch intervals. Place seam side down on a rack in shallow roasting pan. Brush with oil, sprinkle with salt and pepper. Insert oven-proof thermometer in thickest part of beef. Bake uncovered 30 to 40 minutes until thermometer reads at 135º. Cover loosely with foil and let rest 15 minutes.
From thatskinnychickcanbake.com


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