In a large skillet over medium heat, melt the butter and add the olive oil. Once the mixture is hot, add the minced garlic and sauté for 1–2 minutes until fragrant.

Add the whole baby bella mushrooms to the skillet, stirring occasionally. Cook for 5–7 minutes, or until the mushrooms start to release their moisture and become tender.

Lower the heat to medium-low, and pour in the heavy cream. Stir gently to coat the mushrooms, then add the softened cream cheese. Keep stirring until the cheese is completely blended into the sauce.

Sprinkle in the grated Parmesan cheese, onion powder, and dried oregano. Season with salt and pepper to taste, stirring until the sauce thickens and becomes creamy.

Remove from heat and transfer to a serving dish. Top with freshly chopped parsley to add a burst of color and a touch of freshness.