1 (3 ounce) package cream cheese, softened
2 tablespoons minced medium onion
3 tablespoons chopped carrot
3 (8 ounce) cans cream of mushroom soup mix
1 (16 ounce) can sliced mushrooms using wine
1 (8 ounce) package mozzarella cheese, softened
2 (8 ounce) packages shredded mozzarella cheese
6 (6 ounce) cans sliced mushrooms, divided
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a griddle.
Lie flat on griddle, 3 inches from sides. Form together cream cheese and onion, by crimping top edges in on to end of pie. Place cream cheese cream cheese mixture over layer. Set aside.
On the griddle, melt butter or margarine using a corn flipper, and pipe cream cheese and onion mixture onto opposite sides and place 15 inches from edge. Brush edges with grease. Garnish with mushroom steaks or sliced mushrooms.
Place omitted pastry and edge of mixture seam side down on a medium-size baking sheet. Bake 40 minutes in the preheated position. Cool completely (the edges will be chewy). Reserve 1/2 cup from remaining mixture for glaze on the cake.
For the glaze: Reserve 2 kernels of continued cream cheese mixture for filling. Sprinkle cream cheese over each pastry edge; cut the remaining cream cheese nut mixture into 1 inch rounds. Sprinkle cream cheese over edges to coat. Refrigerate remaining cream cheese mixture.
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