Creamy Garlic Parmesan Mushrooms

Creamy Garlic Parmesan Mushrooms are sautéed in a butter garlic until tender and then tossed in the most AMAZING creamy parmesan sauce.  These are great as a side, on top of meat or eaten by themselves and ready in under 10 minutes!

Creamy Garlic Parmesan Mushrooms

I am not the biggest mushroom fan in the world to be honest.  Two things that I am not hugely fond of are mushrooms and shrimp.  But my hubby loves both of them.  So I have to cook both of those things every once in a while just to keep him happy. 🙂 But I have grown to like and eat both things and I especially love mushrooms if they are sautéed in a creamy sauce.

These mushrooms have gotten me OBSESSED.

They are the best mushrooms that you will ever eat!

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It begins with sautéing them in a butter and fresh minced garlic until it is tender.  But then bring on the heavy cream and turn this dish into something fantastic!  The heavy cream+parmesan+garlic+cream cheese….

This is a recipe for perfection!

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These make a delicious side dish.  Or they are especially great on top of a steak or burger.  Or you can literally gobble these done by themselves.  Whatever you make them for you HAVE to make them!

You guys are going to quickly agree that these are the best mushrooms you have ever had!

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4.6 from 9 reviews
Creamy Garlic Parmesan Mushrooms
 
Prep time
Cook time
Total time
 
Creamy Garlic Parmesan Mushrooms are sautéed in a butter garlic until tender and then tossed in the most AMAZING creamy parmesan sauce. These are great as a side, on top of meat or eaten by themselves and ready in under 10 minutes!
Author:
Serves: 4-6
Ingredients
  • 2 Tablespoons Butter
  • 1 Tablespoon olive oil
  • 8 Ounces white mushrooms, whole or sliced to preference
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese
  • 2 ounces cream cheese, softened
  • 1 teaspoon italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • fresh chopped parsley for garnish
Instructions
  1. In a medium sized skillet over medium high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.
  2. Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.
  3. Serve immediately and garnish with fresh parsley.

 

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. I would be Tempted to add about 1/4 cup of marsala to the pan and scrape up the good stuff before adding the cream and Parma! Just saying…I always fiddle with recipes!! Got to try this. Thank You.

  2. I just made this tonight. Awesome!!!!!! I definitely will this make again. Next time I think I will loosen it up a touch with some beef broth and serve it over noodles. Thank you. 🙂

  3. Bookmarked! I’m gonna make this and eat it with garlic bread because who needs anything else with it!

  4. I prepared this dish for Labor day, wow it was so darn tasty.
    I just tasted it before serving with some bbq ribs, perfect side dish.
    Thank you!

  5. This is going on my Thanksgiving menu this year. To stretch it further, maybe I’ll add some cooked pearl onions. Ooh Ooh… and maybe some fresh green peas for color 🙂

  6. I wonder if this would work as well with Alfredo sauce.

  7. These things are absolutely delicious!!!

  8. Delicious!! I doubled the sauce recipe and added steamed green beans at the end for my non-mushroom eater. He raved that it tasted like something from a restaurant. My mushroom eater devoured everything on his plate and asked for me. A whole pound of mushrooms + double the sauce is a safe bet.

  9. Marlene Drozd says:

    Made the recipe today. Grilled entree. This was so easy, and delicious. Would be fabulous over grilled chicken, burgers, steak. The only thing I added was Morton’s season-all instead of salt & pepper.

  10. Loved the taste, but far too rich for me. Would maybe cut the cream with milk or use half and half. I also added fresh spinach, diced sautéed onions and sun dried tomatoes and served over pasta. Really, really good. Thanks! It wouldn’t let me rate. Would give 4 stars as is simply because of how rich the dish was. Tons of potential here though.

  11. Mix pasta in with these and it is amazing!!

  12. linda gilmer says:

    I adore mushrooms BUT would someone be so kind as to inform me what you intend by Italian seasoning? I have lived in Italy for 46 years and we do not have a mix like that in our supermarkets! You obviously do. I would like to know what’s in your mix because I could add all the herbs we have here, BUT, not all go together well! Tried to write to Pinterest but got no answer! That’s another question: how can I get in touch with them directly? Thank you for any help you can give. Hope everyone had a Merry Christmas and Happy new Year!!!!!!

    • Hi, Linda! I share your annoyance at seeing any herb or spice mix referenced in a recipe because I never know what combination of flavors is being recommended, and every commercial mixture is different. My best advice: don’t worry about it! Use whatever combination of herbs/spices sounds good to you. For what it’s worth, here’s a suggestion from allrecipes.com: 2 tbsps. each dried oregano, thyme, marjoram and basil plus 1 tbsp. each of sage and rosemary. Personally, I think a mixture of tarragon, chervil and thyme would taste fantastic with this mushroom dish, plus a splash of brandy! It’s on my menu to go with steaks this evening and I’m sure it will taste wonderful with any fresh or dried herbs on hand, so thanks to the author for posting it. I hope this message reaches you and that you have a marvelous New Year.

    • I found this on my jar of italian seasonings so I really don’t know how much of each ingredient to make the magic combination.

      Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil

  13. Christina says:

    This is AMAZING!! I will be making this very frequently!!

  14. I really, seriously, truly and genuinely wish you would have made only one statement or the other in regard to your like/dislike of mushrooms. It’s awfully confusing to read two entirely different comments, with the first lines being that you aren’t a fan of mushrooms, then only a couple of lines later, you’re “obsessed” with (this particular way of making) mushrooms. Makes it very difficult to believe either statement, and makes me reluctant to try the recipe; however, because I DO like mushrooms, I’m going to try it, not that it’s a “make or break” for your blog.

  15. I just made this recipe and it is excellent! Knowing that your hubby likes both mushrooms and shrimp…It inspired me to also try this recipe with shrimp. I’ll make the sauce first on a slightly lower heat. Once thickened, I’ll add large raw shrimp until just cooked through, as shrimp gets very tough if overcooked, and Sha-Zamm “Creamy, Garlic, Parmesan Prawns”!!
    YUMM!

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