1 (10 ounce) package frozen mixed vegetables
1 (26 ounce) can mushroom filling
3 tablespoons butter
Place vegetables in a large mixing bowl. Cover and refrigerate for several hours, allowing flavors to blend. Mix mushrooms with onion and carrot.
Heat olive oil in a large skillet over medium heat. Stir in mushrooms and cook until tender and transparent, about 5 minutes.
Pour vegetable mixture into a mixing bowl and stir in mixed vegetables.
Transfer mixture to a bowl and stir in butter and mushrooms.
Pour mixture into a casserole dish and toss with mushrooms and stuffing mixture. Top with parsley.