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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly coat six 6-ounce ramekins or custard cups or one 9-inch pie plate with cooking spray; place ramekins or custard cups (if using) on a baking sheet. Set aside.
In a small saucepan, combine cream cheese and milk. Cook and stir over medium heat until smooth; set aside.
In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms, leeks and celery; cook for 5 to 7 minutes or until vegetables are tender, stirring frequently. Stir in garlic, thyme and black pepper. Cook for 2 minutes more.
Divide the vegetables evenly among the prepared ramekins or custard cups or spoon into the prepared pie plate. Spoon the cream cheese mixture evenly over the vegetables. Sprinkle with Parmesan. Bake, uncovered, for 20 to 25 minutes or until the cheese is lightly browned.