1 6 oz. pkg. portobello mushrooms
1/2 c. butter
3 garlic cloves, minced
1 c. whipping cream
1 c. milk
1 c. shredded Parmesan cheese
1 tsp. ground pepper
1/2 tsp. salt
2 tbsp. chopped parsley

Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms. Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 Tbsp. parsley. Serve over hot cooked pasta.