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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
COOK the eggplant under a preheated grill until brown and tender. Slice into chunks.
BEAT PHILLY until smooth. Fold through basil, lemon zest, nuts, capsicum and eggplant.
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.
Recipe or Meal Type
Light Bites |
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