2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package cream cheese, softened
1 egg
1/2 cup milk
2 fresh mushrooms, sliced
1 tablespoon olive oil
1 tablespoon brown sugar
2 cloves garlic powder, minced
2 tablespoons dried rosemary, crushed
Preheat oven to 350 degrees F (175 degrees C).
Melt the softened cream cheese, and whisk the egg and milk into the cream cheese mixture. Mix until combined. Roll the mushroom slices and cook in the olive oil mixture until golden brown. Remove mushrooms from skillet and warm at medium heat.
Return the stuffed mushrooms to the pan and spoon 1/2 of the cream cheese mixture over them. Cover, and simmer until liquid is reduced; about 10 minutes.
Spread the cream cheese mixture evenly over the mushroom layer. Roll the mushroom mixture along the screen of the prepared pan, and keep rolling along the bottom. Sprinkle with the remaining cream cheese mixture.
Arrange the remaining egg and cream cheese mixture in the hollow around the edge of the pan, making sure that the egg and cream cheese mixture touches. Arrange the mushrooms over the top of the cream cheese layer. Pour the EVOO over the filling and mushrooms, ratatings teaspoonwise, making certain that there is enough to hold the filling completely in place. Sprinkle another layer of mushroom and pesto over the filling.
Bake in preheated oven for 30 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake an additional 50 minutes, until filling is just set.