Creamy Garlic Parmesan Mushrooms

Creamy Garlic Parmesan Mushrooms are rich, savory, and indulgently delicious. The mushrooms are pan-seared until golden and then simmered in a silky sauce made from garlic, butter, cream, and freshly grated Parmesan cheese. This dish is perfect as a side, an appetizer, or even a topping over toast, steak, or pasta.

Why You’ll Love This Recipe

I love how this dish turns a simple ingredient like mushrooms into something elegant and full of flavor. The creamy garlic sauce clings to each mushroom, adding a comforting and decadent touch. It’s also quick to prepare, so I can whip it up for weeknight dinners or when I’m entertaining guests. Plus, it’s naturally vegetarian and easy to adapt for different dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mushrooms (white button or cremini work best)

• Garlic cloves, minced

• Unsalted butter

• Heavy cream

• Grated Parmesan cheese

• Salt and pepper

• Fresh parsley, chopped (optional for garnish)

Directions

1. I start by cleaning the mushrooms with a damp paper towel and trimming the stems if needed.

2. In a large skillet over medium heat, I melt butter and sauté the mushrooms until they’re golden brown and tender.

3. I add the minced garlic and cook it for about a minute until fragrant, making sure not to let it burn.

4. Then I pour in the heavy cream, bringing it to a gentle simmer while stirring.

5. I stir in the grated Parmesan cheese until the sauce is thick and creamy.

6. Finally, I season with salt and pepper to taste, and if I like, I garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people as a side dish. It takes about 10 minutes to prep and another 15 minutes to cook, so it’s ready in under 30 minutes.

Variations

I sometimes swap the cream for half-and-half for a lighter version. For a touch of heat, I add a pinch of red pepper flakes. If I’m serving it with pasta, I might throw in some spinach or sun-dried tomatoes for extra color and flavor. And if I want to make it heartier, I add a splash of white wine before the cream goes in.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I do so gently on the stove over low heat, adding a splash of cream or milk if the sauce has thickened too much. Microwaving also works, but I stir often to keep the sauce smooth.

FAQs

Can I use canned mushrooms instead of fresh?

I don’t recommend canned mushrooms for this recipe because they lack the firm texture and fresh flavor needed for the creamy sauce to really shine.

What’s the best type of mushroom to use?

I like using white button mushrooms or cremini mushrooms. They hold up well in the sauce and have a great earthy flavor.

Can I make this dairy-free?

Yes, I can use plant-based butter, coconut cream or cashew cream, and a vegan Parmesan alternative. The taste will vary slightly, but it still turns out delicious.

Is this recipe keto-friendly?

Absolutely. Since it’s low in carbs and high in fats from the cream and cheese, it fits well into a keto lifestyle.

Can I serve this as a main dish?

Yes, especially if I spoon it over pasta, rice, or a toasted baguette. It’s hearty enough to stand on its own when paired with a starch or some protein.

Conclusion

Creamy Garlic Parmesan Mushrooms are a flavorful, comforting dish that I keep coming back to. Whether I serve it as a side, a topping, or even a main, it always impresses with minimal effort. It’s quick, rich, and packed with garlic-Parmesan goodness—everything I want in a satisfying dish.