1/2 cup olive oil
1 medium onion, diced
2 medium onions, diced
2 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 cup Parmesan cheese
1 cup Italian sausage or fondue
1 cup Italian sausage, cut into 1/2 inch cubes
1 cup shredded mozzarella cheese
1 (9 inch) can sliced mushrooms, drained
1 (7 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 large ripe tomato, diced
salt and pepper to taste
1 pound shredded mozzarella cheese
1 cup sliced mushrooms
2 ounces butter
1 cup packed light brown sugar
1 (8 ounce) can sliced mushrooms, drained
Heat olive oil in medium saucepan over medium heat. Stir in onion and saute for about 10 minutes, stirring constantly, add garlic and basil and saute for about 10 minutes, stirring constantly.
In a large bowl, combine onions, garlic, oregano, rosemary, marjoram, sage, marjoram, oregano, cream cheese, tomatoes, salt and pepper. Mix together well. Transfer to a large serving bowl.
Place mushrooms in a large resealable plastic bag; crumble over marinade.
In a medium bowl, combine cream cheese and tomato. Mix thoroughly and return mixture to pan over medium heat, stirring constantly.
Remove skillet from heat and stir saute mushrooms mixture until mushrooms begin to brown. Add butter and brown sugar mixture and continue stirring until smooth.
When mushrooms are tender, add mushrooms to the cream cheese mixture and fold in mozzarella cheese and mushrooms. Spread cream cheese mixture over mushroom mixture and sprinkle with mozzarella cheese.