1 (16 ounce) can sliced mushrooms, diced
1/2 cup butter
1/3 cup grated Parmesan cheese
1 medium onion, diced
2 cloves garlic, minced
1 (16 ounce) package cream cheese, softened
1 (16 ounce) can whole cream cheese, divided
1 tablespoon chili sauce
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup shredded mozzarella cheese
1/4 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
2 tablespoons grated Parmesan cheese
Cut mushrooms into 1/2 inch slices while still in green color. Season with 1/3 cup butter, 1/2 cup cheese, cream cheese, whole cream cheese, chili sauce, Italian seasoning, oregano, salt, mozzarella cheese.
Melt 1/3 cup butter in a large skillet over medium heat. Stir in onion, garlic and 1 (16 ounce) package cream cheese, cube of mozzarella cheese, Italian seasoning, oregano and salt.
Describe the development of the dish, using meat as a point of reference. "I used this recipe to make a short roll or roll of turkey thigh meat that I wrapped in foil and baked in olive oil and cheese. ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ Watch Now
Place the meat in a large resealable plastic bag. Place the foil in the bag, and seal tightly. Add enough water to cover the meat. Cover the bag and refrigerate for at least 2 hours or overnight. When the meat has been covered, cut the meat into thin strips.
Place the meat in a steamer basket (or in a slow cooker) and steam until tender, about 8 to 12 hours. Place the steamer basket on a rack around the bottom of a large pot or Dutch oven. Add enough water to cover the meat. Cover and cook on low for about 6 to 8 hours. Remove meat and bones. Dust with the bread crumbs and pepper. Serve meat over simmering vegetables and pasta, or stir into the main dish and garnish with bread crumbs and pepper.
⭐ ⭐ ⭐ ⭐ ⭐