Stuffed Mushrooms

• 1 medium eggplant, sliced into 1cm thick slices Safeway 1 ea For $1.28 thru 02/09
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup light sour cream
• 1 large (100g) red capsicum, roasted and roughly chopped Target 1 pkg For $2.99 thru 02/06
• rind of 1 lemon
• 1/2 cup chopped pistachio nuts Rite Aid Buy 1 Get 1 Free thru 02/06
• 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

1. Place eggplant in a single layer on an baking tray and cook under a hot grill for approximately 5 minutes per side.
2. Cool, finely dice.
3. In a small bowl combine Philly*, sour cream, capsicum, eggplant, lemon rind, pistachio nuts, basil, salt and pepper.
4. Spoon Philly* mixture into mushroom cups.
5. Top with combined breadcrumbs, butter and parsley.
6. Bake at 180C for 20 minutes or until topping is golden.
7. Serve immediately with a green salad.

eggplant, cream cheese, light sour cream, red, pistachio nuts, basil, salt, mushrooms, fresh breadcrumbs, butter, parsley, green salad

Taken from www.kraftrecipes.com/recipes/stuffed-mushrooms-103944.aspx (may not work)