Creamy Garlic Parmesan Mushrooms

I absolutely love the rich, indulgent flavour of this dish. The mushrooms are sautéed until tender in butter and olive oil, then bathed in a luxuriously creamy garlic-Parmesan sauce that feels both comforting and elegant. It’s a dish I can whip up quickly yet it tastes like something special.

Why You’ll Love This Recipe

I adore how this recipe transforms simple mushrooms into something truly gourmet. The cream cheese and heavy cream create a silky sauce that clings to each mushroom, while the Parmesan injects a nutty, savoury depth. The garlic and Italian seasoning round it out perfectly. Also, it works as both a side dish or a main with pasta, rice or crusty bread. I’m always impressed at how quickly it comes together.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢2 tablespoons unsalted butter, room temperature
▢1 tablespoon extra virgin olive oil
▢16 ounces white button mushrooms, cleaned, stems trimmed
▢2 teaspoons garlic, minced
▢2 ounces cream cheese, room temperature
▢½ cup (50 g) Parmesan cheese, grated
▢½ cup (119 g) heavy cream
▢2 teaspoons Italian seasoning
▢½ teaspoon kosher salt
▢½ teaspoon ground black pepper
▢¼ cup (63 g) chicken broth
▢½ tablespoon fresh parsley, chopped, for garnish

Directions

1. I start by heating the butter and olive oil in a skillet over medium-high heat until the butter is melted and foamy.
2. I add the cleaned mushrooms (trimmed stems) and sauté them for about 5 minutes or until they begin to soften and lightly brown.
3. Next I stir in the minced garlic and cook for about 1 minute, just until fragrant — careful not to burn it.
4. Then I pour in the chicken broth and let it simmer briefly, scraping any brown bits from the skillet bottom — this deepens the flavour.
5. I reduce the heat to medium and add the cream cheese, stirring until it melts into the mushrooms.
6. I pour in the heavy cream and add the grated Parmesan, Italian seasoning, salt and pepper. I stir constantly until the sauce becomes bubbly and smooth, coating the mushrooms evenly.
7. Once the sauce has thickened slightly and everything is well combined, I remove the pan from the heat.
8. I sprinkle the chopped parsley over the top as a fresh garnish and serve immediately while it’s hot and creamy.

Servings and Timing

This recipe serves 4 people.
Prep time: about 5 minutes
Cook time: about 10 minutes
Total time: roughly 15 minutes

Variations

• I sometimes swap the white button mushrooms for cremini or baby bella mushrooms for a deeper flavour.
• To make it meatier, I’ll add sliced mushrooms plus cubed cooked chicken or pancetta.
• For a pasta version, I toss the creamy mushrooms with cooked fettuccine or linguine and a splash of pasta water to loosen the sauce.
• For a lower-cream version, I might substitute half the heavy cream with half & half or add a teaspoon of flour to help thicken lighter cream.
• I sometimes stir in a handful of baby spinach or wilted kale just at the end for added greens.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, I gently warm it on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth or cream if the sauce has become too thick. Freezing is not recommended as the dairy sauce may separate and lose its creamy texture.

FAQs

What kind of mushrooms should I use?

I used white button mushrooms, but cremini (baby bella) work nicely too. Choose mushrooms that are firm and uniform in size for even cooking.

Do I need to wash the mushrooms?

I gently wipe each mushroom with a damp cloth or paper towel to remove any dirt. Mushrooms absorb water easily, so I avoid rinsing them in a lot of water.

Can I make this dairy-free?

Yes — I’d substitute the cream cheese with a vegan version, and use a dairy-free heavy cream alternative (such as cashew cream or coconut cream). The texture will differ slightly but still satisfy the flavour profile.

How do I thicken the sauce if it seems too runny?

I allow the sauce to simmer a little longer to reduce, or I stir in an extra tablespoon of grated Parmesan which helps naturally thicken it.

Can I turn this into a full meal rather than a side dish?

Absolutely. I’ll add cooked pasta or rice, or serve the sauce and mushrooms over grilled chicken or steak. It works beautifully as a main dish.

What’s the best way to reheat leftovers?

I gently reheat on the stove over low heat, stirring and adding a splash of broth or cream if needed to bring back the texture. Microwaving is okay but the sauce may separate slightly.

Can I prepare this ahead of time?

I wouldn’t fully cook and hold it for long, as the sauce is best served fresh. However, you can clean the mushrooms and prep the garlic ahead of time so the finish cook comes together quickly.

Will the sauce separate if refrigerated?

It might firm up and slightly separate when chilled. That’s why I recommend gentle reheating on the stove with an extra splash of liquid to bring it back together.

How do I adjust seasoning if it tastes bland?

I taste after the sauce is bubbling. If it’s bland, I’ll add a little more salt, a pinch of garlic powder or extra Parmesan to boost the flavour.

Conclusion

This creamy garlic Parmesan mushroom dish is one of my go-to recipes when I want something that feels indulgent yet comes together fast. It highlights the earthy charm of mushrooms wrapped in a smooth, cheesy garlic sauce that never fails to impress. Whether I serve it as a refined side or dress it up into a full meal, it’s always a hit.

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