Tender, golden mushrooms coated in a silky garlic-Parmesan cream sauce? Yes, please! This recipe tastes like something you’d order at a restaurant, but it comes together in just minutes at home. The sauce is rich, creamy, and full of garlic and Parmesan flavor, perfect for weeknight dinners or special occasions. I love serving this dish alongside the recipes in my Thanksgiving menu or Christmas Menu for an easy, elegant holiday side. And if you can’t get enough mushrooms, you have to try my Cowboy Mushrooms, made with my homemade cowboy butter!
Ingredients & Substitutions
- Unsalted Butter: Melted butter gives the mushrooms a rich, savory base. If you only have salted butter, just cut back a bit on the added salt later.
- Olive Oil: A splash of olive oil helps prevent the butter from burning and adds a subtle fruity flavor.
- Mushrooms: White button mushrooms are my go-to, but cremini or baby bella mushrooms will give you a deeper, earthier flavor if that’s what you love.
- Garlic: Freshly minced garlic is best here for a big punch of flavor. Garlic powder will work if that’s what you have, but it will taste a bit milder.
- Cream Cheese: This makes the sauce extra creamy and helps it thicken up beautifully.
- Parmesan Cheese: Freshly grated Parmesan is key for a smooth, melty sauce. Pre-grated will work, but it doesn’t melt quite as nicely.
- Heavy Cream: Creates that luscious, silky sauce we’re after. Half-and-half can work if you want to lighten things up.
- Italian Seasoning: Adds a herby, savory boost to the whole dish.
- Chicken Broth: I tested this recipe with and without the added chicken broth. I preferred to use it to loosen up the sauce a bit. Water or vegetable broth could also be used.
Tips & Tricks for the Perfect Garlic Parmesan Mushrooms
- Don’t rush the mushrooms: Let them sit without stirring too often so they get that beautiful golden color.
- Use room-temperature cream cheese: This helps it melt smoothly into the sauce.
- Grate your own Parmesan: Freshly grated Parmesan melts creamier and gives the sauce a richer, fresher flavor than pre-shredded cheese.
- Taste before serving: Adjust salt, pepper, and Parmesan right at the end so the flavors are perfectly balanced.
FAQs
Can I use a different type of mushroom?
Absolutely! Cremini, baby bellas, or even sliced portobellos work beautifully and will give you a slightly deeper, earthier flavor.
How can I thicken or thin the sauce?
If the sauce feels too thin, let it simmer a minute or two longer until it coats the back of a spoon. For a richer, creamier sauce, whisk in a little extra cream cheese or Parmesan. If it’s too thick, add a splash of milk, cream, or chicken broth (like I did) to loosen it to your desired consistency.
Can I make this ahead of time?
Yes! Make the sauce and mushrooms, then cool completely and store in the refrigerator. Reheat gently on the stovetop, adding a little cream if needed to bring the sauce back to life.
Serving Ideas
- Over pasta: Toss with cooked fettuccine or spaghetti for an easy meatless dinner. (That sauce over pasta is SO good!)
- With steak or chicken: This makes an amazing, restaurant-worthy side dish for your favorite protein.
- With crusty bread: Serve with toasted bread to soak up every last drop of the creamy garlic sauce.
How To Store Creamy Garlic Parmesan Mushrooms
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: I don’t recommend freezing this dish because the cream sauce may separate.
Reheat: Warm gently on the stovetop over low heat, adding a splash of cream if needed to loosen the sauce.
Creamy Garlic Parmesan Mushrooms
Ingredients
- 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
Instructions
- Ina large skillet over medium heat, melt butter with olive oil.
- Add mushrooms and cook for 10-12 minutes, stirring occasionally. The mushrooms should start to turn golden brown and release their moisture.
- Transfer the mushrooms to a plate and tent with foil to keep warm while you make the sauce.
- In the same skillet, add garlic and cook for about 1 minute.
- Whisk in cream cheese, Parmesan cheese, and heavy cream. Continue stirring until the mixture is smooth, creamy, and all the cheese has melted.
- Sprinkle in the Italian seasoning, salt, and pepper. Stir well to combine and let the mixture simmer for 2-3 minutes, allowing the flavors to come together and the sauce to thicken slightly.
- Add chicken broth and whisk to combine, loosening the sauce as needed.
- Add the mushrooms back into the skillet, tossing gently to coat them evenly in the creamy sauce.
- Remove from heat and sprinkle with chopped fresh parsley, if desired. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These mushrooms are pure comfort on a plate! The creamy garlic Parmesan sauce is so rich and flavorful, and the mushrooms stay perfectly tender. I love these!
Elizabeth
Wow, these are pretty impressive AND taste amazing! They seem fancy, but also seem easy to make.
Stephanie
I am not a fan of mushrooms, but the sauce is amazing! I want to try it over other foods.
Bella
I loved these mushrooms with the creamy, garlicky sauce. Yum!
We love fresh Mushrooms & will be trying this ASAP, can’t wait.