1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
2 tablespoons dried minced onion
1 tablespoon dried basil
1 package shredded mozzarella cheese
1 (4 ounce) can cream of mushroom soup
2 (8 ounce) packages cream cheese, softened
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (10 ounce) can cream cheese, diced
1 cup chopped green bell pepper
1 (8 ounce) package cream cheese, diced
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
In a medium bowl, mix the mushrooms, cream cheese, onion, and basil. Add the cream cheese, mushrooms, cream cheese, onion, and bell pepper; mix together.
Heat a medium skillet over medium heat, add mushrooms and sprinkle with cheese. Bring about 2 inches of water to a boil, then reduce heat to low and cook 5 minutes on each side or just enough to coat. Transfer mushrooms and cream cheese mixture to a medium bowl and mix together. Return to a high heat and return to a low heat until just under a simmer.
Pour cream cheese mixture over mushroom mixture and spread on top of cheese.
Heat a small skillet over medium heat. Stir fry mushrooms for about 5 minutes, or until golden brown and bubbly. Drain off any grease; stir mushroom mixture into cream cheese mixture and stir until blended. Sprinkle with Cheddar cheese.