1 (16 ounce) can cream-style cream cheese, softened
1 (6 ounce) can chopped green chile peppers
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can cream cheese, softened
1 (4 ounce) can canned mushrooms, drained
1 pound shredded mozzarella cheese
1 pint shredded sharp Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Spray a large baking sheet with coconut spray. Place cream cheese and peppers in medium bowl. Sprinkle with mushrooms and cheese.
Pour mixture into greased 12x9 inch jelly mold or casserole dish. Pour or scoop the cream mixture over the cream filled jelly mold.
Bake by setting preheated oven on broiler rack. Bake 50 minutes in preheated oven, until cheese is bubbly and lightly browned. Broil 15 minutes, or until no longer pink. If oven is too hot, reheat in small bowl, covered, 5 minutes to reheat cream cheese mixture. When cool, roll out butter lettuce and wrap tightly in aluminum foil.