Ingredients

1 medium eggplant, sliced into 1cm thick slices
125g blockPHILADELPHIA 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 fieldmushrooms, stalks removed
2 1/2 cups freshbreadcrumbs
60g butter, melted
1/2 cup finely chopped parsley
green salad, to serve

Description

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