2 (4 ounce) cans sliced mushrooms, sliced
1 (8 ounce) can cream-style corn
1 onion, chopped
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package shredded mozzarella cheese
1/2 cup shredded mozzarella cheese
1/2 cup onion, chopped
1 (8 ounce) can cream cheese, diced
1 (16 ounce) package cream cheese, diced
4 ounces shredded mozzarella cheese
1 (1 ounce) package diced pepperjack cheese
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together mushrooms, cream-style corn, onion, cream cheese, mozzarella cheese, cheese, onion and pepper jack cheese. Shape mixture into 1/2 inch balls.
Roll balls and place them seam-side down into a greased 10 inch unpainted pie pan. Sprinkle cream cheese over each filling, then spread evenly with the mushroom mixture. Cover loosely with aluminum foil by clamping film around the edge of pan.
Bake in preheated oven 15 minutes, or until cheese is bubbly and bubbly enough to spill. Cover with foil and bake an additional 5 minutes. Remove foil and continue baking in preheated oven for 30 minutes. Remove pan from oven and let cool on waxed paper. Drain warm water.
Beat cream cheese, mozzarella cheese, cream cheese, half-and-half cream, pepperjack cheese, parsley and ham and cheese together and transfer to pie pan. Place ham filling on top of cheese mixture. Cover tightly with foil. Place on waxed paper. Chill in refrigerator.