Parmesan Mushrooms

Parmesan Mushrooms 8 oz. baby bella mushrooms (you can use small button mushrooms if you don't have bellas) 2 T. butter 1 clove garlic, minced 1 tsp. dried parsley 1/4 C. heavy cream 1/4 tsp. salt 1 T. parmesan cheese, plus more for topping Italian bread crumbs Clean the mushrooms with a damp paper towel, don't wash them, and quarter any that may be too big, you want them all about the same size. Melt the butter in a skillet over med. high heat. Stir in the mushrooms and cook for 4-5 minutes as they begin to soften. Add in the garlic and heavy cream. Stir as the cream begins to thicken and reduce, about a minute. Stir in the salt, parsley and 1 T. paremsan cheese. Remove from heat and pour mushrooms into a small oven proof (broiler proof) dish. Top with a little more parmesan cheese and a sprinkling of the bread crumbs. Pop under a broiler for 1-2 minutes to crisp up the bread crumbs.