6 (6 ounce) cans sliced mushrooms
6 (6 ounce) cans sliced mushrooms
8 sprigs fresh basil
1 (2 ounce) package cream cheese, softened
1 (4 ounce) jar marinated cottage cheese
1/4 cup tomato paste
3 (10 ounce) cans spinach, drained and halved
1 (6 ounce) can sliced mushrooms
1/2 teaspoon dried oregano
1 teaspoon ground red pepper
3 tablespoons lemon juice
1/2 teaspoon minced fresh ginger
2 tablespoons lemon zest
3 tablespoons white sugar
1/2 teaspoon ground nutmeg
In a small bowl, combine sliced mushrooms and mushrooms. Mix well and refrigerate for at least two hours.
Preheat oven to 350 degrees F (175 degrees C). Spray with cooking spray the top of a 9x13 inch baking dish with cooking spray. Place mushrooms over the baking dish and brush generously with 1/4 cup tomato paste. Spoon cream cheese over Mushrooms. Sprinkle the mushrooms with celery marinade and sprinkle over cream cheese.
In a mixing bowl, whisk together cottage cheese, cream cheese mixture and spinach. In a separate small bowl, stir together mushrooms, salt and pepper. Sprinkle over cooked mushrooms. Season with lemon juice, oregano, red pepper, anchovies and white sugar.
Bake in preheated oven until mushrooms are tender and vegetables are slightly browned, 1 hour.
Lower oven temperature to 325 degrees F (165 degrees C) and continue baking until mushroom mixture is bubbly, stirring occasionally, 10 minutes.
Remove lid from oven and sprinkle mushrooms with lemon zest. Lemon zest can be found in large jars and bouillon cubes are also handy for this purpose. Before serving mushrooms, sprinkle cream cheese mixture over mushroom and serve.