Prep 30minute(s)
Ready In 60minute(s)
Serves 4
Ingredients
- 1 medium eggplant, sliced into 1cm thick slices
- 125g softened block PHILADELPHIA Cream Cheese
- 1/4 cup light sour cream
- 1 large (100g) red capsicum, roasted and roughly chopped
- Rind of lemon
- 1/2 cup chopped pistachio nuts
- 1/3 cup finely chopped basil
- salt and pepper, to taste
- 8 large field mushrooms, stalks removed
- 2 1/2 cups fresh breadcrumbs
- 60g butter, melted
- 1/2 cup finely chopped parsley
- Green salad, to serve
Instructions
- PLACE eggplant in a single layer on an baking tray and cook under a hot grill for approximately 5 minutes per side. Cool, finely dice.
- IN a small bowl combine PHILADELPHIA, sour cream, capsicum, eggplant, lemon rind, pistachio nuts, basil, salt and pepper.
- SPOON PHILADELPHIA mixture into mushroom cups. Top with combined breadcrumbs, butter and parsley. Bake at 180°C for 20 minutes or until topping is golden. Serve immediately with a green salad.
PHILADELPHIA user tips
Are you the type to pull tricks out of your apron pockets to make our recipes even
yummier?
Then we want to hear from you! Register now to share your secret tips and tricks
with us (and your fellow PHILADELPHIA lovers!).
Be the first one to submit a tip to make this recipe more yummier!!
| |
|
|
|
| Make sure to take a look at some of the other PHILADELPHIA feature videos. |