5 green onions, finely chopped
1 teaspoon salt
1 tablespoon crushed white sugar
1 teaspoon dried lemon zest
1 1/2 tablespoons brown sugar
1 tablespoon lemon juice
1 (8 ounce) can sliced fresh mushrooms, drained
1 small red onion, sliced
1 (16 ounce) can Italian-style diced tomatoes with juice
1 (4.5 ounce) can diced green chile peppers, drained
1 (8 ounce) can sliced mushrooms
1 (8 ounce) can sliced mushrooms
1 (3.5 ounce) package cream cheese, softened
1 1/2 cups shredded Monterey Jack cheese
Place onion, green peppers, tomatoes and green chiles in large bowl. Stir together, cover and refrigerate for at least 2 hours (this helps to break up the flavors of the tomatoes).
Stir together the cream cheese and Monterey Jack cheese (if desired). Cover and refrigerate for about 24 hours (the mozzarella/cheese mixture will be sticky).
Remove slabs from oven. Rub tomato mixture into slabs of tomatoes. Sprinkle cream cheese mixture over tomato slab. Place slab on top of marinade and top with sliced mushrooms, onions and cheese. Top with remaining tomatoes.
For Best Effectiveness, Use 1/2 cup sliced mushrooms (or peppers) instead of fresh tomatoes, and 1 egg instead of milk for egg mixture.
This was much better the next day. The texture was great the next day too. Next time I make it I will try adding a whole egg to try and lighten the broth. Still have some white remaining in the pot, so that should be good.
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