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Creamy Garlic Parmesan Mushrooms

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A rich, creamy side dish of tender sautéed mushrooms coated in a luxurious garlic-Parmesan sauce. Perfect as a comforting side or elevated main when paired with pasta, rice, or bread.

Ingredients

2 tablespoons unsalted butter, room temperature

1 tablespoon extra virgin olive oil

16 ounces white button mushrooms, cleaned and stems trimmed

2 teaspoons garlic, minced

2 ounces cream cheese, room temperature

1/2 cup (50 g) Parmesan cheese, grated

1/2 cup (119 g) heavy cream

2 teaspoons Italian seasoning

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup (63 g) chicken broth

1/2 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and foamy.
  2. Add the mushrooms and sauté for about 5 minutes, until they begin to soften and lightly brown.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and let it simmer briefly, scraping any brown bits from the bottom of the pan.
  5. Reduce the heat to medium and add the cream cheese, stirring until it melts and combines with the mushrooms.
  6. Pour in the heavy cream and add Parmesan, Italian seasoning, salt, and pepper. Stir constantly until the sauce becomes smooth and bubbly.
  7. Simmer for a few minutes until the sauce thickens slightly and coats the mushrooms evenly.
  8. Remove from heat, sprinkle with chopped parsley, and serve hot.

Notes

Use cremini or baby bella mushrooms for a deeper flavor.

Can be served as a side dish or tossed with pasta for a main meal.

Store leftovers in an airtight container in the fridge for up to 3–4 days.

Reheat gently on the stovetop with a splash of broth or cream.

Freezing is not recommended as the sauce may separate.

Nutrition

Find it online: https://justsosavory.com/creamy-garlic-parmesan-mushrooms/