6 cups mushrooms, sliced and sliced
1 (10 ounce) package frozen chopped spinach and quinoa mix
2 cups shredded romaine lettuce
1 (10.75 ounce) can diced tomatoes with green chile peppers
1 (1 ounce) package instant cream cheese blend
1/2 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 eggs
2 tablespoons vegetable oil
1 (8 ounce) package cream cheese, softened
1 cup grated Parmesan cheese
2 cups sliced onions
2 (8 ounce) packages shredded mozzarella cheese
1 teaspoon lemon juice concentrate
2 teaspoons butter
3 tablespoons minced shallots
1 (8 ounce) package cream cheese, softened
1/4 teaspoon garlic salt
2 eggs, beaten
1 (8 ounce) package frozen Spinach or Cabbage Spinach Cheese, thawed and drained
2 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Break mushrooms into microwavable pieces. Mix the remaining ½ cup mushrooms and spinach into the ziploc bag with mushrooms. Place mushrooms, spinach, cheese and onions in separate separate bowls. Cover and refrigerate completely.
Line a 3 quart casserole dish with aluminum foil. Place mushrooms in the prepared dish. Beat the egg, vegetable oil and shallots together until thickened. Spread evenly on top. Divide mushroom mixture among prepared casserole dish.
Bake uncovered, uncovered for 35 minutes. Meanwhile prepare the egg drippings in a separate small mixing bowl, and pour over cooked casserole. Let stand, covered, and allow to stand 10 to 15 minutes before serving.