1 tablespoon vegetable oil
1 ounce fresh lemon zest
1 (3 ounce) can Italian-style mushrooms, sliced
1/2 cup vegetable oil
2 eggs
1 onion, sliced
1 teaspoon garlic powder
1 cup chopped fresh parsley
3 cups shredded Swiss cheese
On a clean medium-size dish, brush oil over mushrooms before removing from skillet. Cook over medium heat, stirring occasionally to keep from burning. Remove mushrooms from skillet. Remove from heat. Mix in oil; mix in lemon zest. Stir in mushrooms and remaining ingredients. Pour mixture over herbs and mushrooms and let stand 5 minutes to 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pan pan molds. Fill each pan with cheese. Pour mushroom mixture over cheese.
Bake in preheated oven for 45 minutes, or until heated through.