1 (10 ounce) package cream cheese, at room temperature
1 2/3 cups unsalted butter
1 (4 ounce) can sliced mushrooms, with liquid
1 (6 ounce) can sliced mushrooms
2 ounces butter, melted
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the cream cheese, butter, and mushrooms. Mix all ingredients together until well blended. Shape mixture into a ball. Place onto a large baking sheet.
Bake for 45 minutes in the preheated oven. Let cool completely before serving.
Outstanding guide for grilling low-glycemic potatoes. I prefer sweet potato and durum potatoes because of their smaller size, but with potatoes this large, you can't go wrong. I am telling you now that this is not your grandmother's potato salad. It is much better than the Mayo I have been using. And if I make it again, I would add something to keep the flavor of the potatoes fresh longer - I bake longer so the cheese would be harder to digest.
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