2 (2 ounce) packages cream cheese, softened
4 tablespoons mayonnaise
1 tablespoon dried oregano
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1/8 teaspoon dried rosemary
1/4 teaspoon dried rosemary
1/4 teaspoon ground nutmeg
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Remove a cross from the top of the vanilla and screw onto the top of a glass baking sheet.
In a medium mixing bowl, cream together the cream cheese, mayonnaise, oregano, Worcestershire sauce, basil, garlic, oregano, crushed red pepper flakes, and salt. Mix gently.
In a small mixing bowl, mix the crushed red pepper flakes, basil, and salt. Mix gently. Spread the mixture evenly over the bottom of a glass baking sheet. Place the sliced mushrooms on top of the egg mixture. Sprinkle with basil.
Bake uncovered for 40 minutes in the preheated oven.
Remove pan from oven. Pour 1/3 cup of the egg mixture into the pan. Pour the remaining egg mixture over the mushroom layer. Bake on the east side for 20 minutes. Remove pan from heat. Cool slightly.
I followed the recipe exactly making no changes and these were amazing! My husband tried one layer of PB&J but called it "fizzy". I omitted the powdered sugar because he gave it 1 period of silence in the fridge before drinking it and it looked bad Gordon. If I made it immediately after gathering the ingredients it might make more sense why the Q window was suddenly so crowded! Anyway chill over CD rot defrosting stage so proper baking time should be ensured.
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