2 pounds fresh mushrooms, chopped
1 tablespoon margarine
1 (6 ounce) can condensed cream of mushroom soup
1 cup bread crumbs
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Place mushrooms and margarine in a blender and merge. Cover and blend until well mixed. Transfer to the prepared spud.
Roll SPUD, as directed on the package, into a large roll and place seam side down into prepared baking dish.
Melt margarine in a 10-inch skillet over medium heat. Saute over medium-high heat until soft and butter is melted; stir in soup mix, breadcrumbs, cheese and seasoned salt and pepper. Spread about 2 to 4 tablespoons of soup mixture on each pancake.
Bake 18 to 24 minutes or until toothpick comes out clean.