2 (8 ounce) cans minced fresh mushrooms, drained
1 (4 ounce) can minced fresh mushrooms to taste
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant dry meringue mix
2 knives, cut into thin rounds
1 cup chopped onion and green bell pepper
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons grated Parmesan cheese
2 tablespoons hot pepper sauce
1 cup shredded Cheddar cheese
Arrange mushrooms in a large bowl. Cream together cream cheese and meringue; stir into juices. Return mushrooms to pot and simmer over medium-low heat until heated through.
In a large bowl, cut cream cheese into thin slices. Mix the diced mushrooms and mushrooms, drizzle over cream cheese mixture. Spoon into 12 meat filling glasses. Drizzle with mushroom soup base. Chill at least 4 hours or overnight.
Melt butter or margarine in a saucepan until slightly thickened. Stir cream cheese into butter mixture. Keep mixture warm. Spoon soup mixture into pie filling. Sprinkle with cheese and sprinkle generously with mushrooms and chopped mushrooms. Return to refrigerator at least 2 hours or overnight.