Stuffed Mushrooms

8 oz (250g) cream cheese
4 thin slices prosciutto (sub shrimp or bacon or omit for meatless)
1/2 cup green onion or chives, chopped
1/2 cup freshly grated Parmigiano-Reggiano
1-2 tsp Creole seasoning (no added salt)
48 button mushroom caps
Garlic butter (margarine)

1. Whip cream cheese.
2. Stir in prosciutto, green onion, Parmigiano-Reggiano and Creole seasoning.
3. Stuff mushroom caps.
4. Drizzle garlic butter over the top.
5. Broil until golden brown.