Name: Garlic Parmesan Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3 cloves garlic, minced; 16 ounces whole white mushrooms, washed and dried; 4 ounces cream cheese, cut into small cubes; 1/2 cup grated Parmesan cheese; 1/2 cup heavy cream; 1 teaspoon Italian seasoning; 1/2 teaspoon dry ground oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons fresh chopped parsley

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These creamy garlic Parmesan mushrooms are rich, savory, and incredibly easy to make. Whole mushrooms are sautéed and then simmered in a buttery garlic cream sauce with melted cream cheese and Parmesan for the ultimate side dish or vegetarian main.

Why I Love This Recipe

I love how quick this recipe is to throw together, yet it delivers restaurant-quality flavor. The combination of garlic, butter, and cheese makes these mushrooms incredibly indulgent, while the tender texture gives every bite a satisfying feel. It’s one of my favorite ways to dress up a simple vegetable and make it something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
olive oil
garlic, minced
whole white mushrooms, washed and dried
cream cheese, cut into small cubes
Parmesan cheese
heavy cream
Italian seasoning
dry ground oregano
salt
ground black pepper
fresh chopped parsley

Directions

I heat butter, olive oil, garlic, and mushrooms in a large skillet over medium-high heat, cooking for about 5 minutes until the mushrooms are softened.
I reduce the heat to medium and stir in the cubed cream cheese until it’s completely melted.
I then lower the heat to medium-low and mix in Parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and pepper.
I let the sauce simmer for about 5 more minutes, stirring frequently, until thick and creamy.
I remove the pan from heat and garnish with chopped parsley before serving hot.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes use cremini or baby bella mushrooms for a deeper, earthier flavor.
I’ve made a lighter version with half-and-half instead of heavy cream, and it still turns out delicious.
For extra protein, I’ve tossed in cooked chicken or shrimp to turn this into a full meal.
I’ve tried sprinkling in crushed red pepper flakes for a spicy kick—it’s a nice contrast to the creaminess.
A handful of spinach stirred in at the end gives it a fresh, vibrant touch.

Storage / Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: I reheat gently on the stovetop or in the microwave, stirring often to keep the sauce smooth.
Freezing: I avoid freezing this dish since the creamy sauce can separate and lose its texture when thawed.

FAQs

What other mushrooms can I use?

I’ve used cremini, baby bella, and even portobello mushrooms. They all soak up the sauce beautifully and add great flavor.

Can I make this dairy-free?

I haven’t made a dairy-free version, but swapping in vegan butter, plant-based cream cheese, and non-dairy cream could work with a little experimentation.

How do I make the sauce thicker?

If I want a thicker sauce, I let it simmer a bit longer uncovered, or I stir in a little more cream cheese or Parmesan to tighten it up.

Can I use pre-sliced mushrooms?

Yes, I’ve used sliced mushrooms in a pinch. I just adjust the cook time slightly since they soften faster.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but I always check labels just to be sure, especially for seasoning blends.

Conclusion

This garlic Parmesan mushroom recipe has become one of my favorite comfort dishes. It’s creamy, cheesy, and loaded with flavor—perfect as a quick side or even as a main over pasta or rice. I love how it transforms humble mushrooms into something totally irresistible.