Melt the butter in a large skillet over medium heat until bubbling and slightly foamy.

Sauté garlic for about 30 seconds until fragrant, then add the mushrooms and sauté for 5-6 minutes until tender and caramelized.

Remove from heat, and fold in cream cheese and Parmesan cheese until blended.

Return skillet to low heat, stirring until mixture bubbles softly.

Reduce heat and let simmer for 4-5 minutes until the sauce thickens.

Garnish with fresh parsley and serve immediately.