Dietary guidance: v
1 pound mushrooms, chopped
1/4 cup butter
1/3 cup chopped onion
1/3 cup chopped celery (if you don't have celery, use another sweet pepper)
1 sweet red pepper (green is okay, too), chopped
3 ounces cream cheese, softened
3/4 cup fine bread crumbs (I always use matzoh meal)
1 teaspoon salt
1/2 teaspoon dried basil (or 2 tsp. fresh)
1/4 teaspoon dried rosemary (or 1/2 tsp. fresh)
1/8 teaspoon pepper
Preheat oven to 400 degrees. Melt butter in large pan. Add onion, celery and red pepper; saute until tender, about 5 min. In processor, beat eggs and cream cheese until smooth. Add bread crumbs, spices, onion-celery mixture and mushrooms. Process until smooth.
Pour into 3 smallest sized disposable loaf pans or small casserole or oven-safe ramekins. Mixture doesn't grow in size, it merely swells a little bit, so you needn't guess about how full is full. Bake time will vary depending on sizes of pans.
One casserole can take as much as 75 minutes. I made 3 small loaves and it took an hour. Mixture should be firm at edges and not liquidy in center.
Serve at room temperature or slightly chilled (store in fridge).