• 20servings
  • 217calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsCopper, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons oil

  2. 1 (8 ounce) package mushrooms, chopped

  3. 2 cloves garlic, minced

  4. 4 (250 g) packages Philadelphia Brick Cream Cheese, softened

  5. 1/2 cup sour cream

  6. 1/4 teaspoon cayenne pepper

  7. 3 eggs

  8. 1 tablespoon finely chopped fresh rosemary leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Place a large pan of hot water on bottom shelf of oven. Meanwhile, heat oil in large nonstick skillet on medium heat. Add mushrooms and garlic. Cook and stir 5 min. or until softened; drain.

  2. Beat cream cheese, sour cream and cayenne pepper in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in mushroom mixture and rosemary until blended. Pour into greased 9-inch springform pan.

  3. Bake 30 to 35 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove from pan.


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