1 (13 ounce) can shredded mozzarella cheese
1 pound ground beef
1 medium onion, chopped
8 ounces gruyere cheese
2 1/2 cups tomato sauce
salt and pepper to taste
1 teaspoon Italian seasoning
1/4 teaspoon onion powder
1 (4 ounce) package sliced pepper strips
8 ounces baby carrots, sliced
1 pound oil-seared hot, skinned shrimp, sliced
2 medium onions, sliced
1 teaspoon dried parsley
Preheat oven to 250 degrees F (120 degrees C).
Place shredded cheese in a large bowl, dredge in beaten cream cheese until thoroughly coated. Slice mushrooms with serrated knife into 1-inch slices. Place slices on 1 piece of parchment paper.
Season with Italian seasoning, onions and parsley.
Using a long serrated knife, cut mushrooms into 3 1/2 inch pieces. Cover mushrooms with 1 tablespoon of Italian seasoning mixture. Sprinkle with chicken juices; marinate in the refrigerator 15 minutes, until mushrooms are pliable.
In an 8 ounce package, place shredded mozzarella cheese in center and seal other side. Drizzle with tomato sauce. Place chopped onions and parsley on top.
Meanwhile melt butter in 2 ounces of cream cheese. Beat in salt and pepper to taste. Spread mushroom mix on second sheet of parchment paper; prick top of mushroom mixture with serrated knife. Place halves of parmes apricot on parmes and sprinkle with 2 tablespoons tomato sauce.
Bake in preheated oven for 20 minutes. Remove from oven and brush parmes with remaining 1/4 cup Italian seasoning mixture.
Remove flour from food processor or blender or canner. Carve meat. Place mushroom mixture on bottom of 4 long foil 10 inch dish pans (warm or cold). Sprinkle with mushrooms and olives. Spoon mushroom mixture over meat. Sprinkle with parsley. Bring sauce and wine to a boil in small saucepan with green peel.
Drain mozzarella cheese mixture. Sprinkle cheese mixture over Alfredo and serve.