1 (8 ounce) package cream cheese, softened
1/2 cup finely chopped onion
1/4 cup chopped celery
1 cup all-purpose flour
1 teaspoon prepared instant chocolate pudding mix
1 cup milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 egg yolks
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 (16 ounce) package frozen chopped spinach, thawed
1 (4.5 ounce) can sliced mushrooms, drained
1 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C).
Place cream cheese, onion, celery, flour, pudding mix, milk and oil in a medium microwave-safe bowl. Stir until well blended. Stir together, then fold in spinach, mushrooms, onion, parsley and thyme. Transfer mixture to a large glass or metal bowl and microwave on HIGH for 1 minute, stirring constantly. Stir until spinach is tender. Spread mixture between two 9-inch pie pans.
Divide spinach mixture into 16 parts and arrange on top of cream cheese and egg mixture. Place cream cheese mixture on top.
Heat the cream cheese and egg mixture over high heat in microwave for 1 minute or until a thick consistency has developed. Mix the cream cheese mixture with eggs and cream cheese mixture. Spread mixture into the prepared pie crust.
In a medium saucepan, heat the cream cheese mixture over medium heat. Boil spinach mixture for 8 minutes, stirring constantly. Remove from heat and pour over cream cheese mixture. Sprinkle with mushrooms and onions. Top with cream cheese mixture.
In a medium bowl, combine the cream cheese mixture, mushrooms, onion, parsley and thyme. Mix well and spread over cream cheese mixture. Cover and refrigerate for at least 5 hours. Serve with fresh whipped topping.
I followed this recipe exactly making sure to keep all the ingredients together in a large mixing bowl. They came out perfectly moist and coziest looking. Only thing I did was bath the brie cakes in cold water prior to covering them and pounding them.
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