1 pound White Button Mushrooms
1/4 cups Melted Butter
1/2 teaspoons Garlic Salt, Divided
1/2 cups Finely Minced Shallots
8 ounces, weight Package Cream Cheese (not Low Fat)
Remove stems from mushrooms (save the stems). Melt butter and add 1/4 teaspoon garlic salt. Stir to dissolve. Dip stemmed mushroom caps into butter mixture, taking care to not get butter into the stem reservoir. Place on a cookie sheet and set aside. Finely mince mushroom stems and shallots. Add to a mixing bowl with remaining 1/4 teaspoon garlic salt. Using a fork, mix with softened cream cheese. Spoon cream cheese mixture into prepared mushrooms caps. Broil until tops are golden brown. Note: can be prepared a day ahead and stored covered in the refrigerator until ready to cook.