Dinner

Garlic Parmesan Mushrooms Recipe

Bylina moretti February 19, 2026February 19, 2026

Introduction

Garlic Parmesan mushrooms are a delightful side dish featuring tender, golden-brown mushrooms bathed in a creamy garlic and Parmesan sauce. This simple recipe comes together quickly, making it perfect for weeknight dinners or special occasions.

A white bowl filled with whole mushrooms covered in a creamy light beige sauce with a smooth and slightly thick texture. The mushrooms are golden brown on top, some with caramelized spots, and are evenly coated in the sauce. Fresh green parsley pieces are sprinkled across the mushrooms, adding small bursts of color and freshness. A silver fork is lifting one mushroom from the bowl, showing the sauce dripping slightly. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
16 ounces whole white mushrooms, sliced
2 ounces cream cheese
1/2 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 teaspoon Italian seasoning
1/4 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: In a large skillet, heat the butter and olive oil over medium heat until melted and fragrant.
Step 2: Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
Step 3: Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and turn golden brown, about 7-8 minutes.
Step 4: Stir in the cream cheese until melted and well combined with the mushrooms.
Step 5: Pour in the heavy cream, then add the Parmesan cheese, Italian seasoning, oregano, salt, and black pepper. Stir gently to mix everything together.
Step 6: Simmer the mixture for 3-5 minutes until the sauce thickens to your desired consistency.
Step 7: Remove from heat, garnish with chopped parsley, and serve warm.

Tips & Variations

Use heavy cream to achieve a rich and silky sauce; half-and-half or milk will not produce the same texture.
Try substituting white mushrooms with cremini or baby bella mushrooms for a deeper flavor.
For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
Serve over pasta, grilled chicken, pork chops, or steak to turn this side into a complete meal.

Storage

Store any leftovers in a sealed container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave to preserve creaminess. Avoid freezing, as both mushrooms and dairy do not freeze well and may become watery or grainy.

How to Serve

A white plate is filled with whole mushrooms covered in a thick creamy sauce. The sauce is light beige with specks of black pepper and fresh green chopped herbs sprinkled evenly on top. The mushrooms are round with a slightly browned top, sitting fully coated in the sauce. A fork held by a woman's hand lifts one mushroom above the plate, showing its smooth, creamy texture and the herbs on it. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of mushrooms for this recipe?

Yes, white mushrooms work well, but you can also use cremini or portobello mushrooms. Each has a slightly different flavor and texture, with cremini being more robust and portobello adding a meaty quality.

Is it necessary to use heavy cream?

Heavy cream is essential for creating the rich, creamy texture of the sauce. Using half-and-half or milk will result in a thinner, less luxurious sauce and may affect the overall flavor.