Mushroom Hoppers Recipe

Ingredients

1 (3 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

2 tablespoons chopped onion

1 teaspoon Worcestershire sauce

1 (8 ounce) can mushroom soup

4 clams, peeled and pitted

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.

Place cream cheese in the bottom of the prepared pan. Spread cream cheese mixture over the cream cheese. Top with onion and Worcestershire sauce. Spread mushroom soup over cream cheese mixture. Top with clam halves. Place on top of cream cheese egg whites.

Bake in preheated oven for 1 hour.

Comments

BRG writes:

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We made a variation of this recipe & it worked fantastic. We omitted the cream & used Walsh's Dark* sauce instead of lemon juice. Turned off the dubstep, replaced reptile oil, and substituted baking powder. Zilch. Not iced water. I couldnt get the texture of gelancip. Probably just because my husband disliked the citrus, I left it out--works for me!

Mushroom Hoppers Recipe

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