Preheat your oven to 400 degrees F (200 degrees C ).
Thinly slice the
Mushrooms (1 1/2 cups)
into 0.5 cm slices.
Cut the base off of the
Beech Mushrooms (1/2 cup)
to separate them. Combine the mushrooms together.
In a wok or large saute pan, heat up a generous amount of
Vegetable Oil (to taste)
over high heat. Add the mushrooms and stir fry for 2 minutes.
Place the mushrooms into a mixing bowl. Add the
Campbell's® Cream of Chicken Soup (1/2 cup)
Campbell’s® Condensed Chicken Broth (1 tsp)
Ground White Pepper (1 pinch)
to the mushrooms and mix thoroughly.
Pour the mushrooms mixture into a baking dish. Cover the top with
Shredded Mozzarella Cheese (1/4 cup)
Place the dish in the preheated oven and cook for 3 to 5 minutes.