1/2 pound fresh mushrooms
1 tablespoon vegetable oil
1 (1 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 cup butter, melted
2 cups shredded mozzarella cheese
1 (8 ounce) can tomato paste
1 (8 ounce) can diced tomatoes with green chile peppers, drained
Heat cooked bacon, cut into 1/4 inch slices and set aside. Heat remaining oil in large skillet over medium heat. Stir in mushrooms, vegetable oil and cream cheese in 2 tablespoons. Cook 1 minute, stirring constantly. Gradually stir in mushrooms, cream cheese and mozzarella cheese beginning with the raisins and adding cheese. Bring to a full rolling boil over medium heat. Stir in butter, mozzarella cheese mixture, tomato paste and diced tomatoes with green chile peppers. Boil 10 minutes, stirring constantly. Reduce heat, stirring constantly, to low. Simmer for 5 minutes, stirring constantly. Add bacon mixture, stirring gently. Reduce heat, bring to a low temperature and stir in cream cheese.