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
- Cook the eggplant under a preheated grill until brown and tender.
- Slice into chunks.
- Beat Philly* until smooth.
- Fold through basil, lemon zest, nuts, capsicum and eggplant.
- Spoon mixture into the mushrooms.
- Combine breadcrumbs, parsley and butter and spread over mushrooms.
- Bake in at 180C for 20 minutes or until golden brown.
- 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)