6 slices bacon
2 carrots, diced
1/2 onion, diced
2 stalks celery, diced
1 cup butter, melted
1/4 cup chopped fresh parsley
10 (4 ounce) packages cream cheese, softened
1 cup shredded mozzarella cheese
1/3 cup chopped green onions
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
Place carrots, onion, celery and onion in a large bowl. Mix together butter, parsley and cream cheese until smooth. Gradually mix in the cheese mixture. Mix in celery mixture. Mix in parsley mixture.
Pour the mushroom mixture into the bottom of a 9x13 inch dish. Sprinkle cream cheese over the mushroom mixture. Sprinkle mozzarella cheese over cream cheese mixture. Sprinkle cream cheese over mushroom mixture. Sprinkle mozzarella over mushroom mixture.
Bake uncovered for 1 hour.
Remove foil from oven and bake for 15 to 20 minutes, or until mushroom mixture is bubbly and lightly browned.
Remove foil from oven and sprinkle remaining mushroom mixture over the foil. Bake for 15 minutes.
Remove foil from oven and sprinkle mushroom mixture over cream cheese/cream cheese. Bake for an additional 5 minutes.
Remove foil from oven, pour cream cheese mixture over cream cheese/cream cheese mixture. Place pan on rack of oven and place pan on heat. Bake for an additional 5 minutes. Remove pan from oven and place in a large bowl of ice water to cool completely.