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Calling all mushroom lovers! These creamy garlic parmesan mushrooms are waiting for you! Sautéed in garlic butter until tender and then tossed in the most AMAZING creamy parmesan sauce, these easy mushrooms will be off the plate and in your mouth in less than 10 minutes!
Mushroom dishes are perfect for any dinner and occasion. Try out this chicken and mushroom dish, this fantastic mushroom risotto, and this mushroom soup. They will knock your socks off!
A Reader’s Review
I make a quadruple batch of these for every party I go to and they’re ALWAYS a hit with people begging for the recipe! Delicious!
Creamy Garlic Parmesan Mushrooms
Believe it or not, mushrooms were once on my do not make list. They aren’t my favorite, and I never knew how to cook them up and make them delicious. Until I found out that mushrooms taste incredible if sautéed in a creamy sauce. So that’s where this recipe came in! These mushrooms have made me a little obsessed. You can use them on the side or cook this up as a meal for lunch. Trust me; you will be so happy that you did!
It begins with sautéing them in butter and fresh minced garlic until tender. But then bring on the heavy cream and turn this dish into something fantastic! The heavy cream, parmesan, garlic, and cream cheese… Well, they are the best mushrooms that you will ever eat! Not only are they delicious, but they go with just about everything. Cook them up with some pork chops, some simple and easy rolls, and a quick salad and you will have a meal for the books!
Ingredients You Need to Make Creamy Garlic Parmesan Mushrooms
If you are looking for a delicious mushroom recipe, you need to look no further; this is it! It’s easy, simple, and tastes divine! See the recipe card at the bottom of the post for exact measurements.
- Butter: Unsalted butter is what I used in this recipe.
- Olive Oil: This will be used to cook the mushrooms in.
- White Mushrooms: You can keep these whole or you can slice them up. Whichever you prefer.
- Garlic Cloves: If you don’t have fresh garlic cloves on hand then you can use minced garlic. 1/2 teaspoon equals about 1 clove of garlic.
- Heavy Cream: You want that creamy mushroom then douse them in this delicious stuff!
- Parmesan Cheese: If you can use freshly grated parmesan intead of pre-packaged, it will melt better into the sauce.
- Cream Cheese: Soften your cream cheese to room temperature before cooking so that it mixes well with the other ingredients.
- Italian Seasoning: You can use store bought Italian seasoning or, go ahead and try making this Homemade Italian Seasoning. It’s super easy and great to have on hand!
- Salt and Pepper: These are used to add in some flavor and enhance all of the other ingredients.
- Fresh Parsley: This will be used as a garnish on top!
How to Make Simple and Creamy Mushrooms
I am not kidding when I tell you that these mushrooms take less than 10 minutes to make! Once you make them, everyone at your dinner table is going to consider themselves very lucky!
- Saute Mushrooms: In a medium sized skillet over medium high heat add the butter and olive oil. Then, add the mushrooms and garlic and saute until tender.
- Stir in sauce: 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.
- Garnish and serve: Garnish with fresh parsley and then serve immediately.
Variations
These mushrooms can be used as a side, or you can dress them up by adding them to other main dishes and really elevating your meal! Here are a few ideas:
- Protein: These mushrooms taste fantastic on top of chicken, pork shops or steak. Adding them to some protien takes these from side dish to main dish that everyone will love!
- Pasta: Who never liked a pasta with some veggies and a creamy sauce? Add these delicious mushrooms to some fettucine, linguine or really any pasta that you love.
- Bread: A hard crust bread tastes AMAZING with these creamy garlic parmesan mushrooms! Try putting these mushrooms on this French Baguette or Crostini!
How to Store Leftover Mushrooms
Call yourself lucky if you have any extra of these creamy garlic parmesan mushrooms leftover! And don’t worry, you can easily store them to eat tomorrow.
- In the Refrigerator: Once your mushrooms have cooled the you can place them in an airtight container. Put it in your fridge and they will last 3-4 days.
- To Reheat: To reheat your mushrooms, put them in a saucepan on the stove and heat them on low until they are warmed through.
More Vegetable Side Dishes
I love adding veggies to any and all of my dinners, especially ones that have some extra sauce, flavor or kick to them. It keeps things interesting! These are a few of my favorite side vegetables that are on repeat at out house all the time. They go with just about everything and taste insanely delicious!
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Creamy Garlic Parmesan Mushrooms
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces white mushrooms, whole or sliced to preference
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2 ounces cream cheese, softened
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- fresh chopped parsley for garnish
Instructions
- In a medium-sized skillet over medium-high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.
- 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.
- Serve immediately and garnish with fresh parsley.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this the other night and used to as a topping for my hamburger patty. So delicious. Kiddo raved about how delicious it was then asked for seconds… then thirds. He asked that I would make it again tonight and I will 🙂
Is this able to be made and put in a crock pot to bring to a get together? Just wondering if the sauce would hold up nice!
Hi Brooke, Have you tried this in a crock pot? If so, I would love to know the details! I want to make this for thanksgiving, but the kitchen will be totally full where I’m going so a crock pot version is my only option. Thanks!
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!
This is AMAZING!! I will be making this very frequently!!
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
Mix pasta in with these and it is amazing!!
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.
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.
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.
These things are absolutely delicious!!!
I wonder if this would work as well with Alfredo sauce.
Did you try it with the alfredo sauce?
t is basically mushroom alfredo now. I just made it, and yummy,
I served these at thanksgiving dinner and everyone loved them. My boyfriend especially, and he requested I make them again tonight over pasta and add chicken breast ?
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 🙂
AWESOME idea Andi! I love the pea addition idea. This is almost like mushroom stroganoff! So yummy!
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!
Bookmarked! I’m gonna make this and eat it with garlic bread because who needs anything else with it!
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. 🙂
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.
Yes, yes, yes!