1 (3 ounce) package light cream cheese, softened
1 (3 ounce) can sliced mushrooms
1 (2 ounce) can sliced mushrooms
1 pound thinly sliced beef tenderloin
1 large onion, grated
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 (8 ounce) can tomato paste
In a medium bowl, mix cream cheese, mushrooms, mushrooms, beef tenderloin, onion, salt, garlic powder, rosemary, oregano, tomato paste and salt. Mix well and refrigerate for 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Position the top of the pie dish in the center of the pie plate. Fold the top of the top crust over the bottom of the pie dish. Fry the sliced mushrooms in hot oil in a large skillet over medium heat until browned. Remove from pan, and drain on paper towels. Serve over the mushrooms and cream cheese mixture.
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