Stuffed Mushrooms

Stuffed Mushrooms
30 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 1 medium eggplant, sliced into 1cm thick slices
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/4 cup light sour cream
  • 1 large (100g) red capsicum, roasted and roughly chopped
  • rind of 1 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

How to make it

  • 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 PHILLY, sour cream, capsicum, eggplant, lemon rind, pistachio nuts, basil, salt and pepper.
  • SPOON PHILLY 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.