2 (8 ounce) packages cream cheese, softened
1 cup shredded Cheddar cheese
2 jumbo shelled mushrooms
1 onion, chopped
1 cup chopped Brussels sprouts
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped Swiss cheese
Preheat the broiler. Grease a large roasting pan or platter.
Using an electric food processor or blender, blend the cream cheese, Cheddar cheese, mushrooms, onion and Brussels sprouts. Transfer to the roasting pan. Place the cheese in the roasting pan, and spread with half the mushroom mixture. Reserve the remaining 1/2 cup mushroom mixture for last. Spread half of the mushrooms mixture into the bottom of the roasting pan.
Bake uncovered in the preheated oven 15 minutes, or until cheese is bubbly and crisp. Preheat the broiler.
While the cream cheese mixture is bubbling, heat the olive oil in a large skillet over a moderate heat. Add the mushrooms and the cheese; saute stirring constantly.
Once the mixture begins to thicken, add the remaining mushrooms and cheese mixture and cook for about one minute. Remove the pan from the broiler, turn over and place onto the roasting rack. Broil for about 1 minute or until the mushrooms are lightly browned.
Continue to broil for about one minute or until the cheese is golden brown. Serve immediately for easy cleanup.