Creamy Garlic Parmesan Mushrooms
This recipe tastes like something you’d order at a restaurant, but it comes together in just minutes at home!
Servings: 4 people
Calories: 298kcal
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.
Nutrition
Serving: 1portion | Calories: 298kcal