1 packet extra-virgin olive oil, divided
1 cup grated Parmesan cheese
10 grated cooked rabbit ears
10 sourdough bread cubes
1 chopped onion
3 green onions, thinly sliced
1 (8 ounce) package cream cheese, cubed
1 cup (1 cup) shredded mozzarella cheese
salt and pepper to taste
In a large mixing bowl, combine the oil, cheese, 3 weeks' worth of sourdough bread cubes, 1 onion, black green onions and cream cheese. Transfer to a generous bowl and sprinkle with 1 cup mozzarella.
Divide the mixture into three small bowls. stir in 1 cup of mixture into one bowl, and pressure cook the other six ingredients together in the same bowl for about 6 minutes. Stir in the remaining 6 ingredients (excluding the mushrooms) and water until well mixed. Increase the amount of water until the mixture reaches the consistency of coarse jelly. When the mixture is very thick, add some tomatoes or milk.
Serve hot.