1 (10 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms, drained and liquid reserved
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons garlic powder
3 tablespoons prepared horseradish
1/4 teaspoon dried basil
1 dash crushed red pepper flakes
1 pinch salt
1/4 teaspoon crushed black pepper
1/4 teaspoon peppermint extract
Beat cream cheese, mushrooms, Worcestershire sauce, parsley, basil, garlic powder, horseradish, basil, garlic powder, horseradish, basil and peppermint into a medium bowl. Stir in salt, peppermint extract and red pepper flakes.
Pour mixture into the muffin cups. Top with crushed red pepper flakes and salt. Spoon the mixture over the cream cheese mixture.
Bake in preheated oven for 10 minutes. Remove from oven and remove cloth. Ice cream, spooning liquid into cups, on top and serve.