Heat pan with oil, then add mushrooms and garlic. Cook on medium heat for around 5 minutes, until the mushrooms are tender and release a little liquid.

Reduce heat and add cream cheese. If mushrooms did not release much liquid and the cream cheese is too thick, add in a little of the vegetable broth at a time and stir thoroughly. 

NOTE: Do NOT cook on high heat after adding the cream cheese as it can cause it to separate. 

Add parsley, salt, pepper and parmesan if desired to mushrooms. Season to taste! Continue cooking on low to medium heat for about 5 minutes more or until sauce is at your preferred thickness. For thinner, add a little more broth. For thicker, cook down the sauce longer. 

Serve immediately or place in an oven safe dish to be placed in oven to stay warm or reheat later. Garnish with fresh parsley and parmesan (optional). 

NOTE: We reheated our mushrooms later at 400F for 10 minutes.