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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.
Recipe or Meal Type
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