Creamy Garlic Parmesan Mushrooms Recipe (2024)

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Calling all mushroom lovers! These creamy garlic parmesan mushrooms are waiting for you! Sautéed in garlic butter until tender and then tossed in the most AMAZING creamy parmesan sauce, these easy mushrooms will be off the plate and in your mouth in less than 10 minutes!

Mushroom dishes are perfect for any dinner and occasion. Try out this chicken and mushroom dish, this fantastic mushroom risotto, and this mushroom soup. They will knock your socks off!

Creamy Garlic Parmesan Mushrooms Recipe (1)

A Reader’s Review

I make a quadruple batch of these for every party I go to and they’re ALWAYS a hit with people begging for the recipe! Delicious!


Creamy Garlic Parmesan Mushrooms

Believe it or not, mushrooms were once on my do not make list. They aren’t my favorite, and I never knew how to cook them up and make them delicious. Until I found out that mushrooms taste incredible if sautéed in a creamy sauce. So that’s where this recipe came in! These mushrooms have made me a little obsessed. You can use them on the side or cook this up as a meal for lunch. Trust me; you will be so happy that you did!

It begins with sautéing them in butter and fresh minced garlic until tender. But then bring on the heavy cream and turn this dish into something fantastic! The heavy cream, parmesan, garlic, and cream cheese… Well, they are the best mushrooms that you will ever eat! Not only are they delicious, but they go with just about everything. Cook them up with some pork chops, some simple and easy rolls, and a quick salad and you will have a meal for the books!

Ingredients You Need to Make Creamy Garlic Parmesan Mushrooms

If you are looking for a delicious mushroom recipe, you need to look no further; this is it! It’s easy, simple, and tastes divine! See the recipe card at the bottom of the post for exact measurements.

  • Butter: Unsalted butter is what I used in this recipe.
  • Olive Oil: This will be used to cook the mushrooms in.
  • White Mushrooms: You can keep thesewhole or you can slice them up. Whichever you prefer.
  • GarlicCloves: If you don’t have fresh garlic cloves on hand then you can use minced garlic. 1/2 teaspoon equals about 1 clove of garlic.
  • Heavy Cream: You want that creamy mushroom then douse them in this delicious stuff!
  • Parmesan Cheese: If you can use freshly grated parmesan intead of pre-packaged, it will melt better into the sauce.
  • Cream Cheese: Soften your cream cheese to room temperature before cooking so that it mixes well with the other ingredients.
  • Italian Seasoning: You can use store bought Italian seasoning or, go ahead and try making this Homemade Italian Seasoning. It’s super easy and great to have on hand!
  • Salt and Pepper: These are used to add in some flavor and enhance all of the other ingredients.
  • Fresh Parsley: This will be used as a garnish on top!

How to Make Simple and Creamy Mushrooms

I am not kidding when I tell you that these mushrooms take less than 10 minutes to make! Once you make them, everyone at your dinner table is going to consider themselves very lucky!

  1. Saute Mushrooms: In a medium sized skillet over medium high heat add the butter and olive oil. Then, add the mushrooms and garlic and saute until tender.
  2. Stir in sauce: Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.
  3. Garnish and serve: Garnish with fresh parsley and then serve immediately.
Creamy Garlic Parmesan Mushrooms Recipe (2)


These mushrooms can be used as a side, or you can dress them up by adding them to other main dishes and really elevating your meal! Here are a few ideas:

  • Protein: These mushrooms taste fantastic on top of chicken, pork shops or steak. Adding them to some protien takes these from side dish to main dish that everyone will love!
  • Pasta: Who never liked a pasta with some veggies and a creamy sauce? Add these delicious mushrooms to some fettucine, linguine or really any pasta that you love.
  • Bread: A hard crust bread tastes AMAZING with these creamy garlic parmesan mushrooms! Try putting these mushrooms on this French Baguette or Crostini!
Creamy Garlic Parmesan Mushrooms Recipe (3)

How to Store Leftover Mushrooms

Call yourself lucky if you have any extra of these creamy garlic parmesan mushrooms leftover! And don’t worry, you can easily store them to eat tomorrow.

  • In the Refrigerator: Once your mushrooms have cooled the you can place them in an airtight container. Put it in your fridge and they will last 3-4 days.
  • To Reheat: To reheat your mushrooms, put them in a saucepan on the stove and heat them on low until they are warmed through.

More Vegetable Side Dishes

I love adding veggies to any and all of my dinners, especially ones that have some extra sauce, flavor or kick to them. It keeps things interesting! These are a few of my favorite side vegetables that are on repeat at out house all the time. They go with just about everything and taste insanely delicious!

Side Dishes

The BEST Air Fryer “Roasted” Potatoes

25 mins

Side Dishes

Roasted Brown Butter Honey Garlic Carrots

25 mins

Side Dishes

Creamy Parmesan Garlic Brussels Sprouts

20 mins


Crispy Parmesan Fried Zucchini

15 mins

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Creamy Garlic Parmesan Mushrooms

5 from 18 votes

By: Alyssa Rivers

Calling all mushroom lovers! These creamy garlic parmesan mushrooms are waiting for you! Sautéed in garlic butter until tender and then tossed in the most AMAZING creamy parmesan sauce, these easy mushrooms will be off the plate and in your mouth in less than 10 minutes!

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 Servings



  • In a medium-sized skillet over medium-high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.

  • Add the heavy cream, parmesan cheese, cream cheese, Italian seasoning, salt, and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.

  • Serve immediately and garnish with fresh parsley.



Updated on January 30, 2022

Originally Posted on August 30, 2016


Calories: 276kcalCarbohydrates: 4gProtein: 6gFat: 27gSaturated Fat: 15gCholesterol: 77mgSodium: 496mgPotassium: 222mgFiber: 1gSugar: 2gVitamin A: 857IUVitamin C: 2mgCalcium: 113mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

Read More About Me

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Creamy Garlic Parmesan Mushrooms Recipe (2024)


Should I cook mushrooms or garlic first? ›

Garlic – For sharp depth of flavor. I add it right at the end of the cooking process so that it doesn't burn in the hot pan. Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish.

What is the best way to thicken mushroom sauce? ›

To thicken this easy mushroom sauce recipe, you can use either cornstarch or flour. If your diet does not allow you to use flour or cornstarch, you can use Xantan Gum. Keep in mind than creamy sauces and gravy made with cornstarch are usually tend to be glossier than sauces made with flour.

Why do you need to soak mushrooms before cooking? ›

This will ensure that any little critters living in the mushroom find their way out. Add salt to the water you plan to wash the mushrooms with, making sure the salt dissolves in the water. Add the mushrooms to the water, and allow them to soak for 20 minutes.

What we should not do before cooking mushroom? ›

Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy.

Why does mushroom get watery after sauteing? ›

While this high moisture content gives mushrooms their spongy texture, it begins seeping out when exposed to heat. And for a cooking method like sautéing, the liquid needs to fully evaporate before the mushrooms get super brown and crispy.

How do I make my sauce thicker and creamier? ›

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

What is mushroom cream sauce made of? ›

It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs.

Should mushrooms be cooked before onions? ›

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

What cooks faster mushrooms or onions? ›

The onions and peppers are going to take around 5-8 minutes to get good color but retain their snap. I would cook the mushrooms separately - they're going to take a little longer 8-10 minutes, because they give off a bit of moisture. When the mushrooms are done, add everything else to pan to meld flavors.

Should you cook mushrooms before? ›

Boiled mushrooms brown faster and more evenly than raw; you don't have to wait for them to cook down, so you don't have to worry too much about crowding the pan. As long as they eventually make contact with a hot, oiled skillet, boiled mushrooms will brown nicely.

Why do you cook mushrooms first? ›

Starting Your Mushrooms In Water Intensifies Their Flavor

When we cook mushrooms, both the water and the air are forced out of the hyphae, collapsing the air pockets and preventing any water or oil from entering the mushroom.


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