Pre-heat oven to 350°F (177°C).
In a large mixing bowl, toss together the mushrooms, garlic, melted butter and a bit of salt and pepper.
Divide the mushroom mixture between 6 small tart or pie pans (or just line the bottom of a small casserole pan with them).
Evenly pour the cream over the top of the mushrooms, letting it pool at the base.
Sprinkle the sage evenly over the top of the mushrooms, along with a bit more salt and pepper.
Cover the top of the mushrooms with the cheese.
Bake for about 20 to 25 minutes, or until the cheese melted and begins to color.
Remove, let sit for about 5 minutes to relax and solidify a twinge. Serve!