1/2 cup chopped potatoes
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup butter
1 (2 ounce) package frozen mixed vegetables in four stages, thawed and drained (1200 to 1200 total weight depending on stock and variety)
1 (16 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 1/2 teaspoons dried parsley
1 cup chopped green onions
1 1/2 cups shredded mozzarella cheese
Heat oil in a large saucepan over medium heat. Cook, stirring occasionally, over medium heat 3 to 4 minutes until carrots are tender. Stir in potatoes and carrots; cook, stirring occasionally, until potatoes are crisp.
Stir in softened butter, parsley, parsley mix, mushrooms