Crunchy Mushrooms

  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)

Another recipe

Switch theme