Creamy Garlic Parmesan Mushrooms
This post may contain affiliate links. Please read my disclosure policy.
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!
Creamy Garlic Parmesan Mushrooms
You might be saying to yourself, “Did I read that right? Only 2 ingredients?”. Well I’m here to tell you that you read that perfectly fine, my browned mushrooms in Parmesan sauce are beyond droll worthy and so simple. I guess this could be considered a side dish but believe me you’ll be perfectly content with curling up to a big bowl of this any meal of the day.
Meaty Mushrooms
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. Let’s get into it shall we? You’ll be drooling over these soon I promise.
Ingredients In Creamy Garlic Parmesan Mushrooms
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Mushrooms – I used cremini today but if you have another delectable savory kind on hand feel free to substitute!
- Butter & Olive oil – When browning these mushrooms I like to saute them with both butter and EVOO. It’s the key to achieving brown butter flavor with no burnt bitter butter.
- Garlic – I used fresh today but if minced is all you have on hand keep in mind that 1 1/2 teaspoons equals one fresh clove.
- Salt & Pepper – Just to taste.
- Heavy cream – We want this dish to be completely creamy and rich. If you’d like to cut down on the fat feel free to tweak this ingredient. Non dairy substitutes will need to be accompanied by 1 tablespoon of cornstarch.
- Parmesan – Freshly grated to add to both the sauce and for garnish.
- Parsley – Mined fine to sprinkle overtop our finished Creamy Garlic Parmesan Mushrooms.
How To Make Creamy Garlic Parmesan Mushrooms
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Brown the mushrooms: In a medium skillet meltdown the butter in the olive oil over medium high heat. Add the cremini mushrooms, season with salt and pepper and saute until they start to brown and are tender. Add the garlic and cook till fragrant.
- Make the sauce: Stir in 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 cheese before serving hot.
And that’s it!!
Storing Leftover Creamy Garlic Parmesan Mushrooms
This dish will store well in an airtight container in the fridge for 3 – 4 days. These mushrooms will also store for 4 – 6 months in the freezer.
Craving More Mushroom Dishes? Try These Recipes:
- Italian Roasted Mushrooms and Veggies
- Sautéed Garlic and Parmesan Mushrooms
- Bacon And Parmesan Stuffed Mushrooms
- Chicken And Mushrooms In Creamy Dill Sauce
- Couscous Pilaf With Sautéed Mushrooms
- Garlic Butter Mushrooms
- Crispy Baked Parmesan Garlic Breaded Mushrooms
- Mushroom Arugula Warm Salad
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Creamy Garlic Parmesan Mushrooms
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 6
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!
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
Garnish
- 2 tbsp parsley fresh, chopped
- 1/4 cup Parmesan cheese freshly grated
Instructions
- 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.
Video
Recipe Notes
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.
Nutrition Information:
Calories: 382kcal (19%)Carbohydrates: 9g (3%)Protein: 9g (18%)Fat: 35g (54%)Saturated Fat: 20g (125%)Cholesterol: 105mg (35%)Sodium: 330mg (14%)Potassium: 742mg (21%)Sugar: 2g (2%)Vitamin A: 1255IU (25%)Vitamin C: 2.5mg (3%)Calcium: 220mg (22%)Iron: 0.8mg (4%)
Pamela J Dale says
Really tasty. I switched the cream for half and half and I added a touch of dried tarragon at the very end for a touch of mild sweet to brighten the dish a bit
Mary says
We absolutely love this dish and tonight I am going to teach my husband to make it!
Tony says
I added 1/8 cup of shallots with the garlic, gave it a nice sweetness
Cindy S says
Wonderful!!! My husband and I love this recipe. I used the white mushrooms. May try others next time. I KNOW I will be making again.
Judy Pitolay says
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.
KKay says
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!
Holly S. says
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.
Joanna Cismaru says
Now I have to try it on some toasted honey wheat bread. 🙂 Glad you liked it!
Mary H says
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.
Albert Bevia says
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!
Karly says
This is so easy and looks amazing! Can’t wait to try!
Annette says
SO GOOD
Annette says
This is very good. We had ours with steak. Wonderful
Vimtha Rajbansi says
Would I be able to use coconut milk in these?
Joanna Cismaru says
Yeah I think that would work.
Terri says
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!
Joanna Cismaru says
I love the idea of serving this over toast!
marie says
or some croissants. Mom used to serve tuna casserole over biscuits. Thanks for the yummy idea.
Corrine says
OMG Those mushrooms look so perfect and that creamy sauce. Will be making this for dinner tomorrow night. Thanks so much for sharing.