Monday, January 07, 2008

Hot Cheddar Mushroom Eggs

This is another of the "Hor d'Ouevre to breakfast or light dinner" recipes. Our friend Connie makes the Hot Cheddar Mushroom Spread by mixing 2C mayo, 2C shredded sharp cheddar cheese, 2/3C grated Parmesan cheese, 1 envelope of ranch salad dressing mix and either 1 lb of sliced sauted mushrooms or 16oz. canned mushrooms. The mixture is spread in a pie plate and baked at 350 degrees for 20-25 min until the cheese melts. The dish is sprinkled with chopped parsley and served with crackers.
We used the leftover to make an omlet, simple as that.



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