Crunchy Mushrooms

• 1 eggplant, sliced into 2cm slices Safeway 1 ea For $1.28 thru 02/09
• 250g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup basil, chopped finely
• zest of 1 medium lemon Safeway 4 ct For $5.00 thru 02/09
• 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

1. Cook the eggplant under a preheated grill until brown and tender.
2. Slice into chunks.
3. Beat Philly* until smooth.
4. Fold through basil, lemon zest, nuts, capsicum and eggplant.
5. Spoon mixture into the mushrooms.
6. Combine breadcrumbs, parsley and butter and spread over mushrooms.
7. Bake in at 180C for 20 minutes or until golden brown.
8. Serve with a green salad.

eggplant, philadelphia cream cheese, basil, pistachio nuts, mushrooms, breadcrumbs, parsley, butter

Taken from www.kraftrecipes.com/recipes/crunchy-mushrooms-103661.aspx (may not work)