Creamy Garlic Parmesan Mushrooms Recipe

These Creamy Garlic Parmesan Mushrooms are a rich, savory side dish that features tender mushrooms simmered in a luscious garlic cream sauce with melted Parmesan cheese. It’s a simple yet indulgent recipe I love to make when I want a comforting, restaurant-style dish on my table in under 30 minutes.

Why You’ll Love This Recipe

I love this recipe because it turns basic mushrooms into something incredibly flavorful and satisfying. The creamy garlic sauce clings to each bite, while the Parmesan adds depth and richness. It’s an easy side dish for steak, chicken, or pasta, but I also enjoy it as a meatless main spooned over toast or rice. It’s simple, quick, and always impressive.

Ingredients

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

• Fresh mushrooms (button, cremini, or baby bella), cleaned and halved

• Butter

• Garlic, minced

• Heavy cream

• Grated Parmesan cheese

• Salt and black pepper

• Fresh parsley for garnish

• Optional: onion, red pepper flakes, white wine, or lemon zest for extra flavor

Directions

1. I melt butter in a large skillet over medium heat and add the mushrooms. I sauté them for 5–7 minutes until they’re golden and tender.

2. I add the garlic and cook for another minute until fragrant.

3. I pour in the heavy cream and bring it to a gentle simmer, letting it reduce slightly.

4. I stir in the Parmesan cheese until melted and the sauce thickens.

5. I season with salt and pepper to taste and simmer for 2–3 more minutes.

6. I garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4 as a side dish and takes about 20–25 minutes from start to finish.

Variations

• I sometimes add a splash of white wine before the cream for a bit of acidity.

• Using a mix of mushrooms like shiitake and oyster adds an earthy, gourmet twist.

• A touch of lemon zest or red pepper flakes gives the dish extra brightness or heat.

• I’ve stirred in spinach or kale at the end for a little extra green.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the mushrooms gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. They’re best reheated on the stove to keep the sauce smooth.

FAQs

Can I use milk instead of cream?

I’ve tried it with whole milk, but the sauce is thinner. Half-and-half works better if I want a lighter option.

What mushrooms work best?

I usually go with cremini or baby bellas—they’re flavorful and hold their texture well. Button mushrooms work great too.

Can I make this dairy-free?

Yes, I’ve made it using plant-based butter, coconut cream, and vegan Parmesan for a dairy-free version.

Is this a good make-ahead dish?

It’s best served fresh, but it can be made a few hours ahead and gently reheated before serving.

What can I serve it with?

I love pairing it with grilled meats, roasted vegetables, pasta, or even crusty bread to soak up the sauce.

Conclusion

Creamy Garlic Parmesan Mushrooms are a rich, savory side dish I turn to whenever I want something fast, flavorful, and indulgent. With just a few ingredients and one skillet, I get a comforting recipe that works for busy weeknights or dinner parties alike. Whether I serve it with steak or eat it straight from the pan, it’s always a hit.