8 oz. softened cream cheese
1 teaspoon of milk
¼ teaspoon of thyme
½ teaspoon of parsley flakes
1-pound fresh mushroom caps
Combine 8-oz. softened cream cheese, 1 tsp. milk, ¼ tsp. thyme
leaves and ½ tsp. parsley flakes. Fill
fresh mushroom caps with cheese mixture.
Bake in 350° oven for 15 minutes.