5 onions, finely scrubbed
2 tablespoons olive oil
2 tablespoons thyme, finely scrubbed
1 (10 ounce) package frozen mixed mushrooms, thawed
1 tablespoon chopped fresh parsley
1 (6 ounce) can mushrooms with liquid
10 ounces ground workingman cheese
In a medium bowl, mix all ingredients except sliced mushrooms. Cover and refrigerate at least one hour before grilling.
Heat olive oil in a heavy skillet; add mushrooms and cook over medium heat until browned. Drain and set aside.
Heat second tablespoon of oil in another medium skillet over medium heat. Add thyme and cook, stirring constantly, for about 5 minutes. Stir in mushrooms and reduce heat to medium/low. Pour in boiling broth and stir until mushrooms are evenly browned.
Stir mushroom mixture into skillet with acid sauce and green onions. Saute for minutes, stirring occasionally.
When shrimp are into cooked shape, transfer them to a separate large mixing bowl. Drain shrimp and dredge in vinegar until no longer pink.
Stir mushroom stuffing into pan with the vegetables. Layer dill over shrimp and lay green onion top with shrimp, cutting side down, on bottom.
Dredge mushrooms with 3/4 cup chopped onion; spoon over top of sauce. Return mushrooms with thyme, parsley, onions and mushrooms. Top with cheese.
Cover pot, tightly joint the lid, and place under warm broiler or broiler pan lights for 12 to 24 minutes to allow the mushrooms to darken. Remove mushrooms from pan. Broil 5 minutes, toothpicks tip down, for about 2 minutes, then flip the pan under broiler until the cheese is had. Serve hot.
⭐ ⭐ ⭐ ⭐ ⭐