Garlic Parmesan Mushrooms
Table of Contents
Garlic parmesan mushrooms are simple to make and pure bliss to eat. Golden-brown sauteed mushrooms are at their best in a garlic-parmesan cream sauce.
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Tender, sliced mushrooms swimming in a luxuriously creamy sauce should definitely be on the menu to cook tonight. With only 5 minutes of prep time, these mushrooms can grace the table almost any night of the week.
This mushroom parmesan sauce is delectably rich and cheesy. You may want a slice of crusty bread to sop it up so you don’t miss a single drop.
These mushrooms make an easy side dish. You can also serve garlic cheese mushrooms on a bed of linguine or spooned over chicken, pork chops, or steak for dinner.
Garlic Parmesan Mushrooms Ingredients
- Unsalted butter
- Olive oil
- Minced garlic
- Whole white mushrooms
- Cream cheese
- Parmesan cheese
- Heavy cream
- Italian seasoning
- Black pepper
Heavy cream is essential for this easy recipe. To achieve the perfect, creamy garlic parmesan mushrooms, don’t even think about skimping or substituting half-and-half or whole milk.
White mushrooms are actually the same type of mushrooms as crimini and portobello. They are essentially baby mushrooms while crimini are “teenagers” and portobello full-grown.
The more mature mushrooms have a more intense flavor. White mushrooms have a delicate flavor that goes with most dishes. Though this garlic cheese mushrooms recipe calls for white, use your judgment if you have a preference.
How to Make Garlic Parmesan Mushrooms
FIRST STEP: In a large 12 inch frying pan cook together butter, olive oil, garlic, and mushrooms over medium-high heat until mushrooms are tender. This should be about 5 minutes.
SECOND STEP: Reduce heat to medium and add in cream cheese and cook until cream cheese has melted.
THIRD STEP: Reduce heat to medium-low and add in parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and pepper.
FOURTH STEP: Simmer for 5 minutes, stirring often. Remove from heat and sprinkle with parsley before serving.
Recipe Tip #1 Serve hot.
Recipe Tip #2 If you prefer crimini (brown) mushrooms, feel free to substitute. They are the exact same kind of mushroom, just more mature with a stronger flavor.
Recipe Tip #3 To clean the mushrooms, use a damp cloth and wipe gently to remove any visible dirt.
Storing this Recipe
IN THE FRIDGE: Store leftovers in the refrigerator in a sealed food storage container for 3-4 days.
IN THE FREEZER: Neither mushrooms nor dairy freeze well.
Garlic Parmesan Mushrooms
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp garlic minced
- 400 g whole white mushrooms washed and dried
- ¼ cup cream cheese cut into small cubes
- ½ cup parmesan cheese
- ½ cup heavy cream 33%
- 1 tbsp italian seasoning
- ½ tsp dry ground oregano
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tbsp fresh chipped parsley
- In a large 12 inch frying pan cook together butter, olive oil, garlic, and mushrooms over medium-high heat until mushrooms are tender. This should be about 5 minutes.
- Reduce heat to medium and add in cream cheese and cook until cream cheese has melted.
- Reduce heat to medium-low and add in parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and pepper.
- Simmer for 5 minutes, stirring often. Remove from heat and sprinkle with parsley before serving.
Cristle W. says
Family loved it! I added chicken breast and angel hair pasta. This fed a family of 5 and everyone was full. Wrote this one down in my recipe book for sure.
Very good - we just made it and it was easy & delicious!!
I made this for dinner tonight. I strayed slightly from the recipe...I seared pork chops in the pan & deglazed it with a splash of chicken stock. Then made the recipe as written and added a small package of fresh spinach. Added the pork chops back to the pan and brought them to temperature. Delicious and quick!
Can’t wait till tomorrow. I am making this for sure. Thank You
Ingrid Rinaudo says
Really good!! Quick, easy and tasty! It's a keeper for a mushroom lover like me. I love that you gave the facts about the mushrooms (white to crimini to portobello - very informative. Thank you.
Larry Burt says
Looks great will try recipe