1/4 cup butter or margarine
1/3 cup finely chopped onions
1/3 cup finely chopped celery
2 eggs
3 ounces cream cheese, softened
3/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/8 teaspoon pepper
1 pound mushrooms, finely chopped

Preheat oven to 400°F. Grease an 8x4-inch loaf pan with butter. Line with waxed paper, leaving a 1-1/2 inch overhang on all sides.

In a large saucepan, melt butter; add onion and celery. Sauté for 5 minutes or until tender.
In a large bowl, beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, and pepper; stir until well blended. Stir in onion mixture and mushrooms until well blended. Spoon into prepared loaf pan. Cover the top with aluminum foil.
Bake for 1-1/2 hours or until firm. Cool in loaf pan on a wire rack until lukewarm. Remove from pan. Serve with crackers. Serves 12