Go Back

Creamy Garlic Parmesan Mushrooms

Plump, golden-brown whole mushrooms simmered in a rich, luxurious garlic and parmesan cream sauce. A quick, keto-friendly side dish that tastes like it came from a high-end steakhouse.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Italian-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Mushroom Base
  • 16 oz white button or cremini mushrooms wiped clean, left whole or halved
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 5 cloves garlic finely minced
Cream Sauce
  • 1/2 cup heavy cream do not substitute milk
  • 1/2 cup Parmesan cheese freshly grated from a block
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt to taste
  • 2 tablespoons fresh parsley finely chopped, for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Cheese Grater

Method
 

  1. Wipe mushrooms clean with a damp paper towel. Leave whole or cut in half if very large.
  2. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
  3. Add the mushrooms in a single layer. Let them cook completely undisturbed for 3-4 minutes to brown. Toss and cook 3 more minutes until deeply colored.
  4. Reduce heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet.
  5. Stir in the minced garlic and Italian seasoning. Sauté for 1 minute until fragrant.
  6. Pour in the heavy cream, scraping up any browned bits from the pan. Simmer for 2-3 minutes until slightly thickened.
  7. Remove the skillet from the heat entirely. Gradually stir in the freshly grated Parmesan cheese until melted and the sauce is smooth.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Notes

Always grate your own parmesan cheese. Pre-bagged cheese contains anti-caking agents that will make the cream sauce gritty. For reheating, use very low heat on the stovetop with a splash of water to prevent the sauce from separating.