This oh SO yummy side dish comes together in MINUTES… and it’s gluten-free!  Read on for the recipe:

24-32 oz. white button or baby bello mushrooms

4 oz. cream cheese

2 oz. parmesan cheese

splash of milk

S&P

a few cloves minced garlic

few “shakes” of onion powder

few T. dried assorted herbs (I used parsley, chives and dill)

olive oil

DIRECTIONS:

Toss mushrooms in a light drizzle of olive oil and season with S&P and onion powder.

Roast the mushrooms in a 425 degree oven for about 12-15 minutes until fork tender.

While the mushrooms are roasting, make the creamy/dreamy sauce by sautéing the garlic in about 1 tsp. oil over medium-low heat, for about 1 minute or until fragrant.

Add all the dairy products and dried herbs to the pan and stir until smooth and creamy, adding more milk if necessary.

Once the mushrooms are done toss them in the sauce, mix it all up and enjoooooyyyyy!!!

What do you think of my first official recipe post?  Sure hope I didn’t forget a crucial step!  LOL

Give it a try and let me know how it works out for you!