1 (5 ounce) package cream cheese, softened
1 (8 ounce) package shredded Monterey Jack cheese
1/2 cup chopped onion
2 cups finely chopped celery
1 (4 ounce) can sliced mushrooms
1 cup sliced mushrooms
1 teaspoon white sugar
1 tablespoon dry mustard
In a medium bowl, combine cream cheese, Monterey Jack cheese, onion, celery and mushrooms. Mix well. Spread mixture in between 2 sheets of waxed paper. Seal edges and cut 1/3 through center of top.
Heat a large skillet or frying pan over low heat. Fry celery and mushrooms until tender, about 3 minutes. Remove from heat; set aside.
Place celery and mushroom mixture in a medium bowl. Stir in sugar, dry mustard, orange marmalade, water and apple cider vinegar. Cover and refrigerate for at least 1 hour.
Sprinkle with grated Parmesan cheese, and sprinkle with mushroom mixture. Cover and chill at least 4 hours.
At the time of serving, chill celery and mushroom mixture in the refrigerator. Serve over sweet corn or whole corn cereal, or with optional corn bread spread and cheese.