Creamy Garlic Parmesan Mushrooms
These creamy garlic Parmesan mushrooms are a rich, comforting side dish made with tender mushrooms simmered in a silky garlic-Parmesan cream sauce. Ready in just 20 minutes, they’re perfect as a side, appetizer, or savory topping for pasta, chicken, or steak.
Equipment
- large skillet
- wooden spoon or spatula
- Measuring cups and spoons
- knife and cutting board
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tsp garlic, minced
- 1¾ cups whole white mushrooms, cleaned and dried
- ¼ cup cream cheese, cubed
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- 1 tbsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tbsp fresh parsley, finely chopped
Instructions
- Heat a large skillet over medium-high heat and add the butter and olive oil.
- Add the garlic and mushrooms, stirring and cooking for about 5 minutes until the mushrooms are tender and lightly golden.
- Reduce the heat to medium and add the cream cheese, stirring until it is completely melted.
- Lower the heat to medium-low and stir in the Parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and black pepper.
- Simmer gently for about 5 minutes, stirring frequently, until the sauce thickens.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
Use freshly grated Parmesan for the smoothest sauce and best flavor. Avoid overcrowding the pan so the mushrooms brown properly, and stir frequently once the cream is added to prevent scorching. Best enjoyed fresh, as cream-based sauces do not freeze well.