Lay out slices of prosciutto on a sheet pan lined with parchment paper. Bake for 7-10 minutes until crispy, then set aside to cool
Remove stems then cut the larger mushrooms into quarters, smaller ones can stay whole or cut in half. Toss with avocado oil then saute in a large cast iron skillet. Cook for about 5 minutes until tender then drain off exsess liquid and remove the mushrooms from the pan while you prepare the sauce.
Add butter and garlic to the pan and then deglaze the pan with the dry sherry reduce by half. Next add the softened cream cheese and heavy cream. stir until cream cheese has combined with heavy cream.
Stir in Parmesan cheese, Italian seasoning, parsley, arugula and chili flakes. Ad the mushrooms and half of the prosciutto back to the skillet, stir until all ingredients are coated in sauce. Garnish with remaining prosciutto and parsley