1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Swiss cheese
4 ounces shredded Italian cheese
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can sliced mushrooms, drained
1 cup chopped fresh parsley
1 teaspoon dried parsley onion
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
2 teaspoons dry mustard
Preheat oven to 350 degrees F (175 degrees C). Cut the cream cheese into quarters and place on a 5 inch tart pan (preferably greased with vegetable oil) or on microwave-safe silicone sheets.
Pour the cream cheese mixture into the mantle pan. Mix together the Swiss cheese, Italian cheese, sliced mushrooms, parsley, parsley onion, oregano, basil, rosemary, mustard and dry mustard. Spread mixture evenly over cream cheese layer.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Remove from oven and bake for another 10 minutes. Remove from oven and sprinkle the cheese cream mixture over the top.
Bake at 350 degrees F (175 degrees C) for an additional 45 to 50 minutes. Cookies should still slightly brown around the edges. Remove from oven and allow to cool on a plate. Cut into 1/4 inch slices and serve.