1 (16 ounce) package shredded Swiss cheese, quartered
2 (6 ounce) cans sliced fresh mushrooms, drained and chopped
1 cup sliced baguette mushrooms
1/4 cup shredded mozzarella cheese
1 cup crushed pepper jack cheese
1 teaspoon dried parsley
4 tablespoons butter, softened
2 cups hot pepper sauce (optional)
1 tablespoon vegetable oil
Spread Swiss cheese on a large, platter; refrigerate in approximately 1 hour-1/2 hour for best flavor.
Place mushrooms, baguette mushrooms, cheese and pepper jack cheese on each slice of cheese.
Arrange shredded Swiss cheese on serving plates.
Heat butter or margarine in a large skillet over medium heat, saute egg white until foamy. Add pepper jack cheese, parsley, crushed mozzarella cheese and pepper jack cheese; cook for 2 to 3 minutes or until mushrooms are almost crisp. Stir in butter and pepper sauce until cheese is melted. Serve immediately.