Cream Cheese Alfredo Sauce
6 servings
Ingredients
2 tablespoons butter
2 portobello mushroom caps, thinly sliced
1 (8 ounce) package cream cheese
1/2 cup butter
1 1/2 cups milk
6 ounces grated Parmesan cheese, or to taste
1 clove garlic, crushed
1 tablespoon minced fresh basil leaves
ground white pepper, to taste
Instructions
Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.
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