INGREDIENTS
2
portobello mushrooms
1 tbsp
oil
Salt
Black pepper
130 g
spaghetti
1 tbsp
butter
3 cloves
garlic, minced
150 g
cream cheese (I used light)
2 tbsp
milk
30 g
vegetarian parmesan-style cheese, finely grated
Salt
Black pepper
3 tbsp
fresh chives, chopped