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Cream Cheese Alfredo Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulgent cream cheese sauce with sautéed portobello mushrooms, ideal for tossing with fettuccini.
Ingredients:
  • 2 tablespoons butter
  • 2 portobello mushroom caps, thinly sliced
  • 1 (8 ounce) package cream cheese
  • 0.5 cup butter
  • 1.5 cups milk
  • 6 ounces grated Parmesan cheese, or to taste
  • 1 tablespoon minced fresh basil leaves
  • 1 clove garlic, crushed
  • ground white pepper, to taste
Instructions:
  • In a skillet over medium heat, melt 2 tablespoons of butter until sizzling. Add mushrooms and sauté until soft, approximately 5 minutes. Remove from heat and set aside.
  • In a saucepan over medium heat, melt cream cheese and butter together, stirring occasionally. Once melted, stir in milk and Parmesan cheese until smooth.
  • Add fresh basil leaves, minced garlic, and a pinch of white pepper to the pot. Allow the mixture to simmer for about 5 minutes to meld the flavors. Remove the whole garlic cloves, then gently fold in sliced mushrooms.

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