Creamy Garlic Parmesan Mushrooms

Fresh mushrooms combine with a homemade, rich, cream sauce for an award-winning taste you'll love!

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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.

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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

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.

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.

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.

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Creamy Garlic Parmesan Mushrooms

5 from 3 votes

Fresh mushrooms combine with a homemade, rich, cream sauce for an award-winning taste you'll love!

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

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Ingredients

  

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• 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.

Nutrition

Calories: 488kcal | Carbohydrates: 12g | Protein: 15g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 673mg | Potassium: 662mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1667IU | Vitamin C: 4mg | Calcium: 409mg | Iron: 1mg

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