September 18, 2023
Review RecipeCreamy Garlic Parmesan Mushrooms
Table of Contents
Completely decadent and mouthwatering, these creamy garlic parmesan mushrooms will become a delicious family favorite you’ll want to make again and again. Cremini mushrooms meld perfectly with garlic, spices, cream, and freshly grated parmesan cheese for an exceptional recipe you’ll crave.
If you are looking for more tasty side dish options, our creamy mashed potatoes and Spanish rice are two reader favorites.
Creamy Garlic Parmesan Mushrooms Ingredients
You’ll need:
- 16 ounces cremini mushrooms (baby Bella), cleaned gently with a damp paper towel and your preference of slice sizes
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3-4 cloves of fresh minced garlic
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup milk
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 cup fresh grated parmesan cheese, divided (¾ cup and ¼ cup)
- 2 tablespoons fresh parsley, roughly chopped
- ⅛ teaspoon red pepper flakes (optional)
- Fresh thyme, several sprigs (optional)
- Fresh parsley chopped for garnish
PRO TIP:
High-quality ingredients make all the difference in this fresh dish, try to use the best quality you can find, especially the parmesan cheese.
SUBSTITUTIONS AND ADDITIONS
MUSHROOMS: If you prefer to use a different type of mushrooms such as white mushrooms in this creamy garlic mushrooms recipe you can easily make that substitution.
BACON: Add bacon bits to your creamy parmesan sauce for even more flavor.
How To Make This Creamy Garlic Parmesan Mushrooms Recipe
STEP ONE: In a large cast-iron skillet over medium heat, melt the butter and olive oil.
STEP TWO: Add the sliced mushrooms and minced garlic and cook until tender and brown, about 15 minutes.
OUR RECIPE DEVELOPER SAYS
Stir frequently to make sure the garlic doesn’t burn in the pan.
STEP THREE: Sprinkle the dried thyme over the mushrooms and cook for about one minute, stirring several times.
STEP FOUR: Season with salt and pepper.
STEP FIVE: Mix the cornstarch into the ½ cup of milk and pour into skillet with the sauteed mushrooms. Stir until thickened.
PRO TIP:
The cornstarch slurry will thicken the creamy sauce even more.
STEP SIX: Then add the heavy cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes, and fresh sprigs of thyme.
STEP SEVEN: Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
STEP EIGHT: Serve these creamy mushrooms garnished with the extra grated cheese and parsley as garnish.
How To Serve
Offering the perfect flavor on its own, you’ll find this recipe is a low-carb and keto-friendly dish that makes for a delicious dinner. These mushrooms could also be paired with pasta, oven-baked chicken, parmesan pork chops, or crisp bacon for an even heartier meal.
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Storage
IN THE FRIDGE: Store leftover creamy garlic mushrooms in an airtight container for 3 to 4 days.
IN THE FREEZER: We don’t recommend freezing this dish as the mushrooms will be soggy once thawed and the creamy sauce may become watery.
Creamy garlic mushrooms are a super easy, flavorful dish that is packed with great taste and texture. You’ll find this delicious mushroom recipe to be an irresistible meal or side dish and you’ll love how little effort it takes to make.
FREQUENTLY ASKED QUESTIONS
This easy recipe would work well with any type of sliced mushrooms you have available to you.
We wouldn’t recommend freezing the creamy parmesan mushrooms. The cooked mushrooms and the creamy sauce won’t hold up to freezing well.
If you would rather avoid heavy cream, coconut milk is a great substitution in this creamy recipe.
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Creamy Garlic Parmesan Mushrooms
Ingredients
- 16 ounces cremini mushrooms (baby Bella), cleaned gently with a damp paper towel and your preference of slice sizes
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup milk
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream
- 1 cup fresh grated parmesan cheese, divided into ¾ cup and ¼ cup
- 2 tablespoons fresh parsley, roughly chopped
- ⅛ teaspoon red pepper flakes, optional
- fresh thyme, several sprigs (optional)
- fresh parsley chopped, for garnish
Instructions
- In a large cast-iron skillet over medium heat, melt the butter and olive oil.
- Add the sliced mushrooms and minced garlic and cook until tender and brown, about 15 minutes.
- Sprinkle the dried thyme over the mushrooms and cook for about one minute stirring several times.
- Season with salt and pepper.
- Mix the cornstarch into the ½ cup of milk and pour into skillet with the mushrooms. Stir until thickened.
- Add the heavy whipping cream, ¾ cup of grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme.
- Lower the heat to medium-low and stir until the cheese melts. Remove the woody sprigs of thyme.
- Serve garnished with the extra grated cheese and parsley as garnish.
Notes
- High-quality ingredients make all the difference in this fresh dish, try to use the best quality you can find, especially the parmesan cheese.
- Stir frequently to make sure the garlic doesn’t burn in the pan.
- The cornstarch slurry will thicken the creamy sauce even more.
Comments
Toni Thomason says
A new family favorite. You don’t want to miss this.
Gloria says
These are so good!
Mary says
Delicious! Served over steak. This sauce is very versatile you can use it for pasta and on mashed potatoes.