*Ingredients :

° 2 tsp un-salted butter
° 2 garlic clove, finely mince 
° 8 oz BabyBella, BabyPortobella, Cremini or some white-mushrooms, whole
° 2 tsp cream cheese, room temperature
° 2 tablespoons Parmesan cheese, freshly grated
° Salt and black pepper
° A small handful of fresh parsley, finely chopped and divided

* directions :

Melt butter in -skillet on heat.
Add garlic and mushrooms, and cook gently, stirring occasionally, until soft and beginning to caramelize and brown, about 5-6 minutes.
Remove from heat, add cream cheese, Parmesan cheese, fresh parsley, salt and pepper - season to taste.
Put it back on the heat and continue to stir and cook for another minute until it boils, then reduce the heat and let it simmer until it reduces and thickens a little for 4-5 minutes before removing it from the heat.  
Divide the mushrooms among the plates and spread over the reserved fresh parsley leaves.
Or toast the bread and spread butter over it - cut into 4 triangles, then pour the creamy mushrooms with garlic on top and garnish with fresh parsley.

Enjoy !