1 (8 ounce) package cream cheese, softened
2 tablespoons olive oil
1 pound baked mushrooms, sliced
1 pint mushrooms with liquid
1 pint sliced mushrooms
2 green onions, sliced
1 (2 ounce) package mushrooms -- cheese, grated or desired
1 pound thinly sliced bell peppers
2 cups sliced, white or sliced onions
1 cup lean ground pork
1 (16 ounce) can tomato sauce
1 (5 ounce) can garbanzo beans, drained
1 grilled tomato, chopped
1 (2.5 ounce) can sliced black olives
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1 (16 ounce) package gluten free Italian cheese sauce shredded
2 (16 ounce) cans whole chicken or legumes, drained
In a medium bowl, mix the cream cheese, olive oil, mushrooms, mushrooms, mushrooms, bell peppers, onion, and mushrooms. Stir well and continue mixing until you reach a nice consistency.
Heat a large nonstick skillet over medium heat. Pour about 1/2 cup of the cream cheese mixture in the skillet, and cook about 3 minutes or until all of the mushrooms and cream cheese mixture have melted. Remove skillet from heat. Stir in tomato sauce and garlic powder. Divide mixture between two portions of prepared lunch bowls; spread 2 quarters of mixture on each.
Return skillet to heat. Add about 1/2 cup of marinara sauce and 2 tablespoons of garbanzo beans. Cook about 3 minutes, stirring often. Heat remaining 2 tablespoons marinara sauce in skillet over medium heat. Mix lightly with hands. Spread mixture on bowl to cover sides and sides of each piece of bread. Place lettuce on each side of slices of bread. Spoon lemon slices over the vegetables. Brush with remaining marinara sauce and garlic powder. Cover with foil and refrigerate for 1 to 2 hours.
Remove foil from Edible Bread Recipe
While the bread and lettuce are fermenting, mix the remaining 2 teaspoons marinara sauce and Italian cheese sauce. Season with chopped tomato and cut whites with serrated knife. Melt margarine in a small saucepan and fry mushrooms until translucent. Drain mushrooms and halve.
Heat olive oil in a large skillet over medium heat. Saute mushrooms until dark and blackened. Remove from skillet and stir into mushrooms. Gradually mix in cream cheese mixture, followed by 1/2 cup mushrooms and blended cream cheese. Cook, stirring constantly, for about 1 minute or until mixture starts to thicken.
Add tomato sauce and margarine to mushroom mixture, mixing well so that thickened mixture is creamy. Spoon mixture into two loaf loaf pans. Loosely wrap each loaf with foil. Repeat with remaining ingredients.
Turn loaf over and repeat with remaining ingredients. Cool loaf in refrigerator. Cover loaves tightly with foil and refrigerate until serving.
Return bread and lettuce to loaf pans and cover tightly with foil and return to pan for about 15 minutes to allow the loaf to thicken. Serve warm.