- 2 tablespoons oil
- 1 (8 ounce) package mushrooms, chopped
- 2 cloves garlic, minced
- 4 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 1/2 cup sour cream
- 1/4 teaspoon cayenne pepper
- 3 eggs
- 1 tablespoon finely chopped fresh rosemary leaves
- 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.
- 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.
- Bake 30 to 35 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove from pan.