1 cup water
2 cups butter, softened
1 1/2 cups white sugar
2 eggs
3 teaspoons vanilla extract
3 cups sliced portobello mushrooms
1 cup heavy cream
1/4 cup white sugar
1 teaspoon lemon zest
1 cup chilled double-sweet chocolate
1/4 cup marshmallow creme (optional)
In a small saucepan combine water, butter, sugar, eggs, and vanilla. Bring to a boil over medium heat; boil, stirring constantly, for 1 minute or until mixture bubbles. Fold in mushrooms, cream cheese, marshmallow creme and strawberries; reduce heat until mixture does not boil. Stir gently. Beat, stirring constantly, for 1 minute or until mixture reaches desired consistency. Pour into 12 muffin cups.
Cool in the refrigerator. Bake fresh some portion of each cup for decoration, then cut into 16 squares.