Creamy Garlic Parmesan Mushrooms are a rich and flavorful dish that combines tender mushrooms with a creamy garlic and Parmesan sauce, perfect as a side or topping.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 lb whole or halved mushrooms, cleaned
2 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp paprika
1/2 tsp salt, or to taste
1/4 tsp black pepper
2 tbsp chopped fresh parsley
1/4 cup chicken broth, as needed
Instructions
Prepare the mushrooms. Clean the mushrooms with a damp paper towel. Halve larger mushrooms so they cook evenly.
Sear the mushrooms. Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.
Add the garlic. Reduce the heat to medium. Stir in the minced garlic and cook for about 30–60 seconds until fragrant.
Make the creamy sauce. Pour in the heavy cream and add the Italian seasoning, paprika, salt, and black pepper. Stir gently and bring to a low simmer.
Add the Parmesan. Gradually stir in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Add a splash of chicken broth if the sauce is too thick.
Simmer until thickened. Cook for another 3–5 minutes, stirring occasionally, until the sauce coats the mushrooms. Avoid boiling vigorously to prevent the cream sauce from separating.
Garnish and serve. Remove from the heat and sprinkle with chopped fresh parsley and additional Parmesan, if desired.
Notes
Use cremini or baby bella mushrooms for a deeper, earthier flavor.
Avoid overcrowding the pan so the mushrooms brown instead of steam.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
For extra flavor, add a pinch of red pepper flakes or a small squeeze of lemon juice before serving.
Enjoy these creamy mushrooms over steak, grilled chicken, pasta, mashed potatoes, or toasted bread.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a little cream or broth if needed.