1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 head medium mushrooms, sliced
1 green bell pepper, sliced
1 (10 ounce) can sliced green olives, drained
1 tablespoon olive oil
1 teaspoon all-purpose flour
1 (10 ounce) can kidney beans
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese, at room temperature
1/4 cup shortening
1 1/2 cups diced onion
1 (8 ounce) package cream cheese, softened
1 egg, beaten
In a large bowl, combine the oil, garlic, Worcestershire sauce, flour, mushrooms, green pepper, green olives, olive oil, flour and brown sugar. Mix gently until well blended. Transfer mixture to a large resealable plastic bag. Stir in kidney beans, brown sugar and bean sprouts.
Place marinated mushrooms, green pepper, green olives and olive oil in resealable plastic bags. Seal, and crush mushroom caps. Transfer mushrooms, peppers, green olives, olive oil, mushrooms and olive oil to marinade.
Place bag into microwave cup holder and microwave 1 minute, until heated through. Drain marinated mushrooms and peppers. Reserve marinated mushrooms and peppers. If desired, serve with reserved mushrooms and peppers; microwave marinated mushrooms and peppers in microwave in 1 minute, until mushrooms are tender. Serve with bread cubes.
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