Garlic Parmesan Mushrooms


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Garlic parmesan mushrooms are simple to make and pure bliss to eat. Golden-brown sauteed mushrooms are at their best in a garlic-parmesan cream sauce.

Tender, sliced mushrooms swimming in a luxuriously creamy sauce should definitely be on the menu to cook tonight. With only 5 minutes of prep time, these mushrooms can grace the table almost any night of the week.


This mushroom parmesan sauce is delectably rich and cheesy. You may want a slice of crusty bread to sop it up so you don’t miss a single drop.

These mushrooms make an easy side dish. You can also serve garlic cheese mushrooms on a bed of linguine or spooned over chicken, pork chops, or steak for dinner.


  • Unsalted butter
  • Olive oil
  • Minced garlic
  • Whole white mushrooms
  • Cream cheese
  • Parmesan cheese
  • Heavy cream
  • Italian seasoning
  • Oregano
  • Salt
  • Black pepper
  • Parsley

Heavy cream is essential for this easy recipe. To achieve the perfect, creamy garlic parmesan mushrooms, don’t even think about skimping or substituting half-and-half or whole milk.

White mushrooms are actually the same type of mushrooms as crimini and portobello. They are essentially baby mushrooms while crimini are “teenagers” and portobello full-grown.

IN THE FRIDGE:  Store leftovers in the refrigerator in a sealed food storage container for 3-4 days.

IN THE FREEZER: Neither mushrooms nor dairy freeze well.

Garlic Parmesan Mushrooms

Creamy garlic parmesan mushrooms is easy to make, the perfect meal or side dish, ready in 20 minutes.

Prep Time 5minutes minutes

Cook Time 15minutes minutes

Total Time 20minutes minutes



2 tbsp unsalted butter
1 tbsp olive oil
2 tsp garlic minced
400 g whole white mushrooms washed and dried
¼ cup cream cheese cut into small cubes
½ cup parmesan cheese
½ cup heavy cream 33%
1 tbsp italian seasoning
½ tsp dry ground oregano
½ tsp salt
½ tsp ground black pepper
½ tbsp fresh chipped parsley

In a large 12 inch frying pan cook together butter, olive oil, garlic, and mushrooms over medium-high heat until mushrooms are tender. This should be about 5 minutes.
Reduce heat to medium and add in cream cheese and cook until cream cheese has melted.
Reduce heat to medium-low and add in parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and pepper.
Simmer for 5 minutes, stirring often. Remove from heat and sprinkle with parsley before serving.
Calories: 310kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 555mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 3mg | Calcium: 215mg | Iron: 1mg



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