1 (15 ounce) can sliced mushrooms
1/4 cup olive oil
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 lemon, juiced
1 (14.5 ounce) can whole kernel corn, drained
1 (8 ounce) package cream cheese, softened
3 egg yolks
1 tablespoon brown sugar
1/3 cup lemon juice
2 tablespoons lemon zest
1 pinch black pepper
Cocoa powder
3 tablespoons white sugar
2 tablespoons grated Parmesan cheese
1 tablespoon grated Parmesan cheese
1 tablespoon chopped green bell pepper
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
8 ounces ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
1 cup sliced pepper jack cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large saucepan, heat olive oil, cover pan, and bring to a boil. Cook and stir for 1 minute. Stir in mushrooms, sauteing until transparent, and then stirring in 3 tablespoons olive oil and 2 cloves garlic. Reduce heat to low, and cook for 2 minutes.
Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes, stirring.
While mushrooms are cooking, beat cream cheese, egg yolks, brown sugar, lemon juice, lemon zest and crushed red pepper flakes in small bowl. Mix all ingredients well.
Meanwhile, mix ricotta cheese, mozzarella cheese, pepper jack cheese, and pepper jack cheese in small bowl.
Spread ricotta mixture evenly over bottom of prepared pans.
Bake in preheated oven for 45 minutes.
While baking, drizzle remaining vegetable oil over chicken and mushrooms, and sprinkle with mozzarella cheese. Bake for about 2 hours, or until chicken is cooked through.
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