Cream Cheese Alfredo Sauce


  • 2 tablespoons butter
  • 2portobello mushroom caps, thinly sliced
  • 1 (8 ounce) package cream cheese
  • ½ cup butter
  • 1 ½ 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
  • Directions

  • Step 1

    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.


  • Step 2

    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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