Last updated on June 2nd, 2018 at 11:40 am
These Creamy Garlic Parmesan Mushrooms are sautéed in butter and garlic until perfectly browned, then tossed in a super easy creamy Parmesan sauce that only requires 2 ingredients.
These mushrooms ALMOST make me want to become a vegetarian. ALMOST! I still love my meat, but these Creamy Garlic Parmesan Mushrooms are what mushroom dreams are made of.
They only require 5 ingredients, and they’re really easy and quick to make. Not to mention they’re unbelievably creamy and delicious.
It all starts with these gorgeous cremini mushrooms and I used 2 lbs of them. Yes, 2 whole pounds of mushrooms. I do love my mushrooms. I also love to saute them for a long time, as in 10 or 15 minutes until they’re thoroughly and perfectly browned.
They’re so good, I could eat them, and have, just like that with just a bit of salt and pepper. They’re meaty and delicious.
However, for these mushrooms I wanted a delicious creamy sauce which is really made up of 2 ingredients; heavy cream and Parmesan cheese. I love to serve these over some pasta, as a side dish or just on their own. They would even go great over a steak if you’re looking to make an impressive dinner.
So what do they taste like? Besides meaty, they’re nutty, slightly tender and that sauce is to die for.
For more delicious mushroom recipes, check these out:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
These Creamy Garlic Parmesan Mushrooms are sautéed in butter and garlic until perfectly browned, then tossed in a super easy creamy Parmesan sauce that only requires 2 ingredients.
- 3 tbsp butter unsalted
- 2 tbsp olive oil
- 2 lbs cremini mushrooms cleaned and cut in half
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese freshly grated
- 2 tbsp parsley fresh, chopped
- 1/4 cup Parmesan cheese freshly grated
In a large skillet add the butter and olive oil and cook over medium-high heat until butter has melted.
Add the cremini mushrooms, season with salt and pepper and saute until they start to brown and are tender. I like my mushrooms really browned so I sautéed mine for about 15 minutes.
Add the garlic and cook for another 30 seconds until it becomes aromatic. Stir in the heavy cream and Parmesan cheese and cook until the sauce is bubbly. It will thicken up a bit. Taste for seasoning and adjust as necessary.
Garnish with parsley and more parmesan cheese and serve immediately. You could serve this over pasta or as a side dish.
Recipe Video
Heavy Cream: Heavy cream is also called heavy whipping cream because it's whipping cream with a milk fat content between 36 and 40 percent. Half and half can also be used instead for a lighter version, which has 12 percent fat content.
Dairy Free option: Use almond milk or rice milk instead. Add about 1 tbsp of cornstarch to thicken the sauce.
Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
Freezing: Freeze in airtight container or heavy duty freezer bags for 4 to 6 months.
Mushrooms: I used cremini mushrooms which are usually brown in color because it's a more mature version of the white button mushroom, so the flavor is similar. Because of this, white button mushrooms can be used as well.
Nutrition: Note that nutritional information does not include pasta. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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I just came across your recipe today !! WOW – anything with mushrooms, garlic & parmesan is a “to die for” recipe for me. I only ever use Cremini mushrooms or the full blown Portobello ones. This is definitely a recipe I will be making in the next day or 2.
I made this tonight and holy cow is it good! So creamy and mushroomy. I had 1/2 & 1/2 on hand so that is what I used and I also sautéed shallots with the shrooms and garlic. It was a really nice additions! I’m having it over pasta tonight, but the viewers mentioning pouring it over toast makes me look forward to breakfast! I’m going to scramble an egg for the toast and smother it is fungi goodness. Bon a petit!
I sauteed fresh sliced mushrooms with fresh garlic, in a olive oil/sea salt butter blend with added extra virgin olive oil. I then combined half and half with Kraft grated parmesan cheese and sauteed till blended and thickened . Inspired by another commenter, I spread the mushroom concoction on toasted honey wheat bread. This dish was easy, filling and delicious. Can’t wait to make again and serve with pasta and some kind of meat.
Now I have to try it on some toasted honey wheat bread. 🙂 Glad you liked it!
I just made this wonderful dish and I dare anyone to cook this and not fall in love. I had leftovers and threw them in the processor . Now I have a silky, flavorful soup for my lunch tomorrow. Note: I did use baby portobella mushrooms.
This mushrooms look so good! love the added heavy cream to add a rich sauce to this, plus cremini mushrooms are one of my favs!
This is so easy and looks amazing! Can’t wait to try!
SO GOOD
This is very good. We had ours with steak. Wonderful
Would I be able to use coconut milk in these?
Yeah I think that would work.
This recipe is delicious served over hot buttered toast. It is my go to for a quick and easy meal on a cold blustery night after a long day at work. To lighten up the calories I often use condensed milk instead of the cream. I’ve even used canned (gasp!) mushrooms in a pinch. A fresh salad on the side and a nice red wine. Hmmmm! Thanks for posting this one. I consider it the perfect pantry meal!
I love the idea of serving this over toast!
or some croissants. Mom used to serve tuna casserole over biscuits. Thanks for the yummy idea.
OMG Those mushrooms look so perfect and that creamy sauce. Will be making this for dinner tomorrow night. Thanks so much for sharing.