2 ounces cream cheese, softened
2 ounces cream cheese, softened
1/4 cup mayonnaise
1 large hot pepper, crushed
1/4 teaspoon dried parsley
5 (6 ounce) cans sliced mushrooms
1 cup chopped fresh mushrooms
6 ounces artichoke hearts
1/2 cup chopped green onions
1/3 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
2 cups shredded mozzarella cheese
1 (8 ounce) container sour cream
Place the cream cheese, softened cheese, mayonnaise and hot pepper in a small bowl. Mix until well spreadable. Shape cream cheese mixture into a 15 x 10-inch pan. Spread the cream cheese mixture over the top of the cream cheese cloth; arrange the mushrooms over cream cheese cloth. Cover and refrigerate overnight.
Early in the morning, stir the mushrooms and green onions into the cream cheese mixture until well blended.
Spread the mushroom mixture over the cream cheese mixture and top with sliced mushrooms, green onions, celery and red onion. Season with fresh basil, fresh oregano, garlic powder, salt, pepper, parsley and mushroom mixture. Cover and refrigerate 8 hours.
In the afternoon, preheat oven to 375 degrees F (190 degrees C).
When the cream cheese mixture is cooled, spread the cream cheese mixture evenly over the cream cheese cheese mixture. Arrange the mushrooms on top of the cream cheese mixture and top with green bell pepper, mozzarella cheese, sour cream and remaining mushrooms. Cover and refrigerate overnight.
While the cream cheese mixture is chilling, arrange artichoke hearts on each side of the egg white mixture. Arrange artichoke hearts on the bottom of a 9-in. x 5-in. x 5-in. dish. Arrange the mushrooms on top of the artichoke hearts. Place artichoke hearts over cream cheese mixture. Sprinkle the mozzarella cheese over artichoke hearts and then cover with shredded cheese.
Meanwhile, in a large saucepan, melt butter or margarine over medium heat and add the mushroom flavor. Mix well and slowly pour mixture over the cream cheese mixture.
Bake in preheated oven, uncovered, for 24 hours. Turn off oven and let stand for 15 minutes to blend flavors. Remove pan from oven. Sprinkle top with sour cream and reserve. Strain cream cheese mixture into jar or glass container. Serve warm.