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Home » Course » Quick and Easy

Quick and Easy

Creamy Garlic Mushrooms

Published: April 23, 2023   |   Updated: April 24, 2023   |   14 Comments

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4.8 from 5 reviews
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This easy 20-minute creamy garlic mushroom recipe smothers juicy baby bella mushrooms in a rich and buttery garlic Parmesan cream sauce. Serve it as an accompaniment to main dishes over chicken, steak, or pork chops or as a comforting side dish.

Creamy garlic mushrooms topped with fresh chopped parsley in a stainless steel skillet.

Creamy garlic mushrooms are such a versatile and flexible side dish. It’s tasty enough to be the star of the show poured over grilled chicken, steak, or pork chops. Or serve them as a side over creamy mashed potatoes, hot rice, or some warm, crusty bread. You can also pair them with your favorite pasta for a quick and creamy pasta dish.

These mushrooms are easy to make and will quickly become a family favorite. The recipe also uses simple ingredients like butter, garlic, heavy cream, cream cheese, Parmesan cheese and some seasonings. You most likely already have them in your pantry – ready to whip up into a side dish with lots of flavor.

If you’re a fan of mushrooms, I think you’ll also enjoy this Salisbury steak, beef stroganoff, chicken with creamy mushroom sauce, or this mushroom meatloaf. And if you love garlic, try serving these mushrooms with a garlicky appetizer of homemade garlic bread or cheesy garlic bread.

Ingredients in Creamy Garlic Mushrooms

Ingredients to make creamy garlic mushrooms in prep bowls.

CREAMY GARLIC MUSHROOMS RECIPE TIPS

  • Skillet – I used a 12″ skillet for this recipe to sear the mushrooms without overlapping. The mushrooms will shrink down in size a little once cooked but you need that extra room in the beginning.

Recipe Notes:

Try not to crowd the mushrooms in the pan when cooking or they will end up steaming instead of searing. Space them out in a single layer and use a skillet that is large enough to handle the bulk.

  • Butter – I like using Land O Lakes half butter sticks which measure out the tablespoons for you. Simply slice out each tablespoon from the stick and skip washing a measuring spoon!
Four step-by-step photos on how to make creamy garlic mushrooms.
  • Mushrooms – I used baby bell mushrooms but white button mushrooms will also work. The recipe uses whole mushrooms but you can slice them up if you prefer, or buy them presliced for convenience. Try to shop for mushrooms that are roughly the same size so they cook evenly. If your store only offers unevenly sized mushrooms though, you can halve or quarter them if needed.
  • Garlic –  You can substitute fresh garlic with some garlic powder. I highly recommend sticking with fresh garlic though for better flavor.
Creamy garlic mushrooms topped with fresh chopped parsley in a stainless steel skillet.
  • Cream cheese – Cream cheese adds more flavor and creaminess to the sauce. Soften the cream cheese beforehand by bringing it to room temperature so it melts easier in the sauce.
  • Parmesan – Try using freshly grated Parmesan cheese because the pre-shredded stuff has some non-clumping chemicals in it. This affects the way the cheese melts into the sauce and will give you a lumpy sauce. I usually buy a block of Parmesan and grate it with a box grater.

    If you’re short on time and can’t grate your own Parmesan, try looking for the brand BelGioioso. It won’t melt as smoothly as freshly grated Parmesan but it’s still pretty decent.
Creamy garlic mushrooms topped with fresh chopped parsley in a stainless steel skillet.
  • Onion powder – Using onion powder creates a smoother sauce but switch to fresh minced onion if you prefer. Saute the onions before the mushrooms and garlic if substituting.
  • Italian seasoning – You can substitute this with fresh or dried basil, thyme and/or oregano.
  • Salt – I like using coarse sea salt because you can be generous with the seasoning. Kosher salt will work just as well with the same amount in the recipe.
Close-up shot of creamy garlic mushrooms topped with fresh chopped parsley.
  • Parsley – I used flat-leaf parsley but curly-leaf parsley works just as well.
  • Leftovers and reheating – This will keep up to 3-4 days in the fridge. Reheat in the microwave or stovetop until warm. You can add a splash of milk and mix it up before reheating to loosen up the sauce again.
Creamy garlic mushrooms topped with fresh chopped parsley in a stainless steel skillet.

Customize It!

  • Add more flavor – Add more flavor with some bacon bits sprinkled into the cream sauce.
  • Add some bite – Add a little Dijon mustard for a cream sauce with some bite.
  • Add some vegetables – Toss in a handful of baby spinach into the sauce.
  • Add some wine – Deglaze the pan with a splash of dry white wine after sauteing the mushrooms and garlic.
  • Add more cheese – Top with some mozzarella and broil until the cheese has melted and is golden brown before serving.

What to Serve with Creamy Garlic Mushrooms

These mushrooms are delicious served over main dishes like chicken, steak, and pork chops. Or use them as a side over mashed potatoes or rice. Toss them with pasta or pair them with some warm crusty bread to sop up all that cream sauce.

And that’s about it. Enjoy your creamy garlic butter mushrooms and let me know how you liked them, what substitutions you made, or what you paired them with in the comments below!

MORE MUSHROOM RECIPES TO TRY

  • Salisbury Steak
  • Beef Stroganoff
  • Chicken with Mushroom Cream Sauce
  • Mushroom Meatloaf
  • Slow Cooker Mushroom Risotto

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Creamy garlic mushrooms topped with fresh chopped parsley in a stainless steel skillet.

Creamy Garlic Mushrooms


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

  • Author: The Cooking Jar
  • Total Time: 20 minutes
  • Yield: 4-6 1x
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Description

This easy 20-minute creamy garlic mushroom recipe smothers juicy baby bella mushrooms in a rich and buttery garlic Parmesan cream sauce.

Ingredients

Units Scale
  • 4 tablespoons butter
  • 2 tablespoon olive oil
  • 16 oz. baby bella mushrooms, whole or sliced and cleaned
  • 4 cloves garlic, minced
  • 3/4 cup heavy cream
  • 3–4 tablespoons cream cheese, softened
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Fresh chopped parsley, to garnish

Instructions

  1. Add olive oil and melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the pan is hot, add mushrooms, season with salt and pepper and stir to coat.
  2. Spread the mushrooms in an even layer and let them sear until browned, about 5-7 minutes. Stir halfway through.
  3. Reduce heat to medium-low and push aside some mushrooms to make some space. Melt the remaining 2 tablespoons of butter and saute garlic until fragrant, about 30 seconds.
  4. Toss to coat mushrooms in the garlic butter sauce then pour in the heavy cream.
  5. Bring to a gentle boil then add cream cheese, Parmesan cheese and season with onion powder and Italian seasoning. Add Parmesan cheese in batches, stirring continuously until the cheese melts smoothly into the sauce.
  6. Do a taste test and season with salt and pepper to taste, if needed.
  7. Stir constantly while simmering until the sauce has reduced a little and is thick and creamy, about 2-3 minutes. The sauce will thicken some more upon standing.
  8. Dish and serve hot garnished with fresh parsley.
  9. Enjoy!

Notes

  • Add more flavor – Add more flavor with some bacon bits sprinkled into the cream sauce.
  • Add some bite – Add a little Dijon mustard for a cream sauce with some bite.
  • Add some vegetables – Toss in a handful of baby spinach into the sauce.
  • Add some wine – Deglaze the pan with a splash of dry white wine after sauteing the mushrooms and garlic.
  • Add more cheese – Top with some mozzarella and broil until the cheese has melted and is golden brown before serving.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 5 mins
  • Cook Time: 15 mins

Did you make this recipe?

Let me know how you liked it, what substitutions you made, or what you paired it with in the comments below. If you enjoyed it, help me out with a  ⭐⭐⭐⭐⭐ star rating!

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posted in: Quick and Easy, Sides and Salads, Stovetop

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    Comments & Reviews

  1. Basia Prokop says

    January 20, 2024

    Love this recipe. Very tasty, but very rich, definitely not low calorie. Next time I make this I will add this to a larger batch of pasta to cut back on some of the richness and have more wine.

    Reply
    • The Cooking Jar says

      February 6, 2024

      It’s a very indulgent side dish but if you’re making it a main with some pasta then that should work to distribute the richness a little. I’m glad it turned out well for you though. Enjoy the mushrooms and the wine the next time you make this!

      Reply
  2. Vero says

    August 3, 2016

    Thank-you Farah! I love mushrooms too 🙂

    Reply
    • The Cooking Jar says

      August 9, 2016

      Mushrooms are great with almost anything!

      Reply
  3. Dewi says

    June 19, 2015

    wuhu! What a nice recipe! Thanks

    Reply
    • The Cooking Jar says

      June 19, 2015

      You’re welcome! Thanks for cooking it!

      Reply
  4. Caden O'Brien says

    February 17, 2015

    I’m a mushroom junkie, so definitely going to try this! What are the little yellowish chunks sprinkled on the mushrooms? Looks like chopped garlic, which I’m definitely going to add when I make it. Thanks for a great recipe!

    Reply
    • The Cooking Jar says

      February 19, 2015

      Yes, that would be the garlic! Looove garlic. Happy cooking!

      Reply
  5. Maggie | Omnivore's Cookbook says

    October 13, 2014

    I love love love mushrooms! Those are simple and delicious, my favorite side dish for any dish! 🙂

    Reply
    • The Cooking Jar says

      October 13, 2014

      Mushrooms are my fave! Probably love Portobello most of all 🙂

      Reply
  6. Thalia @ butter and brioche says

    October 8, 2014

    They look totally delicious and jam packed full of yummy flavour. Great recipe Farah!

    Reply
    • The Cooking Jar says

      October 9, 2014

      You’re very welcome, Thalia! They’re very juicy!

      Reply
  7. Nagi {RecipeTin Eats} says

    October 6, 2014

    I love that this dish is so simple. I actually think I could make a meal out of this just with some garlic rubbed toast on the side, smash or chop up the mushrooms a bit then pile it on the bread. Thanks for sharing this!!

    Reply
    • The Cooking Jar says

      October 9, 2014

      I love how this recipe is so versatile! I was thinking of chopping it up some to have with toasted bread too 🙂

      Reply

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