Recipe from Lisa@The Cutting Edge of Ordinary
adapted from a recipe at LoveFoodie
Two - 8-10 oz packages of baby bella mushrooms (try and choose mushroom a bit on the smaller size)
3 cloves of garlic, minced
3 tablespoons of Cream Cheese. (you can also use low fat variety)
sprinkling of parsley
salt & pepper
2 teaspoon of olive oil
Heat a pan with the oil and add the mushrooms on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)Add in the garlic and cook for 2 more minutes.
Add the cream cheese. See note* Season with salt and pepper and a sprinkling of parsley.
Note: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.