1 (16 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
1 medium head iceberg lettuce
1 (8 ounce) package cream cheese
1 teaspoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms and mushrooms in a microwave-safe dish or bowl; set aside.
Layer each slice of tall lettuce over mushrooms. Spread cream cheese over mushrooms. Sprinkle top with parsley.
Position lettuce on 2 baking sheets. Cover each with a piece of artisan cheese. Spread cream cheese all over pesticide coated spinach. Garnish each layer with a slice of mushroom.
Bake 30 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C) and continue baking 5 minutes, until cheese is bubbly.