This recipe was given to me at the market by a couple of young ladies who,
after tasting the mushroom brie, commented to me that it tasted like Mushroom Business.
I made this for Thanksgiving and it is delicious.
MUSHROOM BUSINESS
¼ cup butter
½ cup chopped onion
1 lb mushrooms, sliced (recommend portabello)
½ cup celery, chopped
1 ½ - 2 cups seasoned stuffing cubes
2 eggs, beaten
½ cup sour cream
½ cup mayonnaise
3 tsp salt
1 can cream of mushroom soup
1 cup sharp cheddar, grated
Grease or spray a 2 ½ quart casserole.
Saute’ onions in butter approximately 2-3 minutes until they release juice.
Mix remaining ingredients EXCEPT cheese and add to mushrooms.
Pour into casserole. Chill for at least 1 hour (can cover and refrigerate overnight)
Bake at 325F for 1 hour. Remove from oven and sprinkle with cheese.
Bake 10 minutes longer until cheese is bubbly