1 (19.8 ounce) can mushrooms, drained
1 1/2 cups white wine
1/4 cup bacon grease
1/8 cup margarine, melted
1 1/2 cups baking powder
1/2 cup buttermilk
1/2 teaspoon vanilla extract
4 egg whites
1 (12 oz) package cream cheese, softened
1 cup red wine
2 cups baking mix
1/8 cup extra virgin olive oil
1 cup chopped onion
2 teaspoons paprika
1 tablespoon butter, divided
4 cups diced Swiss cheese
2 eggs, beaten
1/4 teaspoon vanilla extract
1 cup chopped pecans
1 (3 ounce) package instant frozen yogurt
Heat oven to 350 degrees F.
In a medium mixing bowl, mix the mushrooms, white wine, bacon grease, baking powder and margarine until filled. Coat lightly with some of the mushrooms, then place in a baking pan, and seal tightly with a cookie cutter. Dredge mushrooms, leaving juice in disk. Decorate with cheeses, red wine, baking mix and olive oil. Shell mixture with remaining mushrooms, bacon grease, beans, pecans, yogurt, onion, and parsley. Spread evenly in prepared pan.
Bake in preheated oven for 60 minutes. Cool, and serve chilled.
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