Crunchy Mushrooms

Crunchy Mushrooms
15 Mins
Prep time
35 Mins
Cooking time
Serves 8

What you need

  • 1 eggplant, sliced into 2cm slices
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1/3 cup basil, chopped finely
  • zest of 1 medium lemon
  • 1/2 cup chopped pistachio nuts
  • 100g roasted red capsicum, roughly chopped
  • 8 large field mushrooms, stalks removed
  • 2 1/2 cups gluten free breadcrumbs
  • 1/2 cup parsley, finely chopped
  • 60g melted butter

How to make it

  1. COOK the eggplant under a preheated grill until brown and tender. Slice into chunks.
  2. BEAT PHILLY until smooth. Fold through basil, lemon zest, nuts, capsicum and eggplant.
  3. SPOON mixture into the mushrooms. Combine breadcrumbs, parsley and butter and spread over mushrooms. Bake in at 180°C for 20 minutes or until golden brown. Serve with a green salad.