Serves 6-8

Ingredients
4 Tablespoons unsalted butter
16 ounces mushrooms, white or Baby Bellas
3 cloves garlic, minced
½ cup cream
½ cup parmesan
2 ounces cream cheese
2 teaspoon Italian herbs
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons chopped parsley

In a sauté pan heat the butter till bubbly. Add the mushrooms and sauté till tender and the caps are browned. Add the garlic and cook 1 more minute. Stir in the rest of the ingredients except the parsley and bring to a boil. Turn off the heat and pour into a serving dish then sprinkle with parsley.