Go Back
–+ servings
Plate of meatballs in creamy sauce with shredded cheese and herbs, served with steamed broccoli and toasted bread on the side.
Print Recipe

Creamy Garlic Parmesan Mushrooms (20 Minutes)

These garlic parmesan mushrooms are deeply savory and coated in a rich cream cheese and parmesan sauce. Tender, saucy and ready in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Course: Main Dishes, Side Dishes
Diet: Diabetic, Gluten Free, Halal, Kosher, Vegetarian
Keyword: creamy mushrooms, garlic parmesan mushrooms
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp unsalted butter 28 g
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp each ground black pepper, smoked paprika
  • 16 oz button or baby bella mushrooms* cleaned
  • 1 cup vegetable broth 236 mL
  • 4 oz cream cheese cut into cubes 113 g
  • ½ cup shredded parmesan cheese 40 g

Instructions

  • Flavor Base: In a large saute pan or medium pot, melt 2 Tbsp unsalted butter over medium heat. Add 4 cloves garlic (minced), 1 tsp Italian seasoning, and ½ tsp each ground black pepper, smoked paprika. Cook until garlic is a bit soft and fragrant, 1 to 2 minutes.
    A skillet with browned minced garlic and spices being stirred by a wooden spoon, on a blue tiled surface.
  • Simmer: Increase heat to medium/high. Stir in 16 oz button or baby bella mushrooms* and 1 cup vegetable broth. Cover and cook until mushrooms have sweated out their moisture and become soft, about 10 to 15 minutes.
    Whole mushrooms sautéed in a brown sauce fill a silver skillet, which rests on a blue tiled surface.
  • Remove Mushrooms: Use a slotted spoon to remove the mushrooms from the pan, leaving the liquid. Place mushrooms in a bowl nearby; we'll add them back in soon!
    A skillet of brown sauce sits on a blue surface next to a glass bowl filled with cooked mushrooms.
  • Cheese: Stir in 4 oz cream cheese (cut into cubes). Continue simmering, uncovered, stirring often, until cream cheese is melted and sauce is thick, 2 to 3 minutes.
    It will continue to thicken as you cook it with the lid off. Stop cooking when you're happy with the sauce's thickness. If it becomes too thick, simply add a splash of hot water.
    Mushrooms and grated cheese in a creamy sauce are being stirred in a pan with a wooden spoon on a blue tiled surface.
  • Serve: Add the mushrooms back in. Stir in ½ cup shredded parmesan cheese until melted and serve warm!
    Mushrooms in a creamy sauce are cooked in a skillet with a wooden spoon, placed on a blue tile surface.

Notes

*I like to add the mushrooms whole, so they have a bit of bite when you eat them, but you can also halve or slice them
Can I make this dairy-free? Yes, with two swaps. Use a plant-based cream cheese and a dairy-free parmesan alternative in the same quantities. The texture will be slightly less silky than the dairy version, but the garlic and herb flavor still carries the dish.
Can I use a different mushroom variety? Yes. Cremini and white button mushrooms are the most reliable for this method since they hold their shape well through the simmer. Larger mushrooms like portobello can work if chopped down to a similar size first, but very delicate mushrooms like oyster or enoki will break down too much in the broth simmer.
Store in an airtight container in the fridge for up to four days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring in a splash of broth or water if the sauce has thickened too much in the fridge.
Can you freeze this? This dish is best enjoyed fresh rather than frozen, since the cream cheese sauce can separate slightly after thawing.
QR Code linking back to recipe