Creamy Garlic Parmesan Mushrooms
Creamy Garlic Parmesan Mushrooms cooked in a rich, cheesy sauce, perfect as a side dish or topping for steak, pasta, or toast.
Ingredients
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon extra virgin olive oil
- 16 ounces white button mushrooms, cleaned, stems trimmed
- 3 teaspoons garlic, minced
- 2 ounces cream cheese, room temperature
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chicken broth
- ½ tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- In a large skillet over medium heat, melt butter with olive oil.
- Add mushrooms and cook for 10 to 12 minutes, stirring occasionally. The mushrooms should start to turn golden brown and release their moisture.
- Transfer the mushrooms to a plate and tent loosely with foil to keep warm.
- In the same skillet, add garlic and cook for about 1 minute, stirring frequently to avoid burning.
- Whisk in cream cheese, Parmesan cheese, and heavy cream. Continue stirring until the mixture is smooth and all the cheese has melted.
- Sprinkle in Italian seasoning, kosher salt, and black pepper. Stir well to combine and let the mixture simmer for 2 to 3 minutes, allowing the flavors to come together and the sauce to thicken slightly.
- Add chicken broth and whisk to combine, loosening the sauce to your desired consistency.
- Add the mushrooms back into the skillet and toss gently to coat them evenly in the creamy sauce.
- Remove from heat and sprinkle with fresh parsley, if using. Serve immediately.