Mushrooms, 14-15 ounces, washed and patted dry
Cream Cheese, ¼ cup
Parmesan Cheese, ½ cup
Heavy Cream, ½ cup
Unsalted Butter, 2 tablespoons
Olive Oil, 1 tablespoon
Fresh Garlic, minced, 2 teaspoons
Italian Seasoning, 1 tablespoon
Oregano, ½ teaspoon
Salt, ½ teaspoon
Black Pepper, ½ teaspoon
Fresh Parsley, chopped, ½ tablespoon
-On medium-high heat, warm up your favorite 12-inch skillet. Add olive oil, butter, minced garlic, and mushrooms, stirring occasionally until the mushrooms are tender. This process should take approximately 5 minutes.
-Shift your stove to medium heat, introducing the cream cheese to the pan and stir until it’s fully melted into a creamy mixture.
-Next, bring the heat down to a low setting. Now’s the time to incorporate the parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and pepper. Mix everything well.
-Let this combination simmer for about 5 minutes, stirring frequently to avoid sticking.
-Take the pan off the heat, finish your dish by sprinkling freshly chopped parsley over the top.