Creamy Garlic Mushrooms

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 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

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!

• 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.

• 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.

• 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.

• 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.

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

Creamy Garlic Mushrooms

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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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