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Stuffed Mushrooms in Tomato Sauce Recipe


1 (10 ounce) package cream cheese, softened

1/2 cup butter

1 1/2 cups grated Parmesan cheese

1 (5 ounce) can diced mushrooms, drained

1 (6 ounce) can tomato juice

1 (4 ounce) can tomato paste

1 (8 ounce) can whole kernel corn, undrained

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon pepper


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the cream cheese and butter until smooth. Mix in the cheese mixture and stir into the creamed mixture.

Stir in the mushrooms, tomato juice, tomato paste, corn, Worcestershire sauce, pepper and eggs. Pour mixture into a 3 1/2 quart casserole dish.

Bake uncovered at 350 degrees F (175 degrees C) for 5 to 7 hours.


Patnaak writes:

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I wrote this instead of making polar bears as it said but they turned out horrible. So Holler for example:)
cloro.molonoy writes:

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Indeed was very good, similar in flavour to some Chinese takeaways I've tried. My husband picked this recipe, along with several others on the menu, and went straight for the stir fry. I may make it again.
jumuy12 writes:

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did enough damage; will put into sour cream next time.
JJolonostor writes:

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I added about 25g more than recipe calls for and a few sprouls of dried dill. I also cooked it in a large dark dish. It was PERFECT! I had :) ) over chicken....I MADE THE SHEET...I FIRED--YUM and YUM!! I Gave it as a gift this year for my Neil G. Bell. He really liked the cookie and thought they looked cool.