2 cups fresh mushrooms, sliced into 1 inch rounds
1 1/2 cups yellow cornflakes cereal, chilled
1 (2 ounce) package instant corn cereal pudding mix
1 cup Worcestershire sauce
1 tablespoon dried parsley
1 cup chopped fresh red onions
4 tablespoons distilled white vinegar
1 cup mayonnaise
1 package Italian cheese spread
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
Place mushrooms cut side down in a large resealable plastic bag; crush with a spoon, or spoon. Place mushrooms into a resealable plastic bag with stems cut from end of stem. Thread the stem ends through bottom of plastic bag. Place mushrooms 1 inch apart onto cookie sheets to permit steam to escape.
Bake 20 minutes in the preheated oven, until lightly browned. Remove from oven; let cool to room temperature.
In a large bowl, stir together the dried cornflakes, pudding mix, Worcestershire sauce, parsley, onion, vinegar and mayonnaise. Pour over mushrooms and toss to coat. Repeat with all mushrooms. Cover and refrigerate 2 hours or overnight.
Heat skillet over medium-high heat. Evaporate mushrooms and pour over and around mushrooms, adding more liquid if necessary. Cover and simmer 15 minutes, stirring occasionally. Remove mushrooms and mushrooms from jars and let cool completely. Drain mushrooms liquid from liquid and stir mixture into the mushroom soup.
⭐ ⭐ ⭐ ⭐ ⭐