Cheesy mushrooms
For those who asked:
Please note, except for the amount of mushrooms and cream cheese, these are approximate measures as I usually don't measures anything.
Cheesy mushrooms
2 8 oz containers of whole button (plain old ordinary white) mushrooms
2 tbsp olive oil or butter, optional
2 cloves garlic, finely minced (more or less depending on your taste for garlic)
1 (8 oz.) low fat cream cheese (Philadelphia or store brand, doesn't matter)
1/2 cup Parmesan cheese (I use Kraft shredded or fresh grated)
Clean and slice mushrooms and sautee in oil in nonstick skillet. When they start to cook, add finely minced garlic. Cut cream cheese in pieces and add to skillet when mushrooms are cooked. After cream cheese melts, add Parmesan cheese. Add salt and pepper to taste. I use Tony Chacherie's creole seasoning. This is soooo rich. This is good cold too is you have any leftovers and can't wait for them to heat up!
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