Ingredients
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces white mushrooms, whole or sliced to preference
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2 ounces cream cheese, softened
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- fresh chopped parsley for garnish
Instructions
- Heat the skillet: In a medium-sized skillet over medium-high heat, melt the butter and combine it with the olive oil to create a flavorful cooking base.
- Sauté mushrooms and garlic: Add the whole or sliced mushrooms along with the minced garlic to the skillet. Cook them, stirring occasionally, until the mushrooms are tender and have released their moisture, and the garlic is fragrant, about 5-7 minutes.
- Add cream and cheeses: Pour in the heavy cream, then add the grated parmesan and softened cream cheese. Stir continuously to combine the ingredients, allowing the cheeses to melt and the sauce to thicken.
- Season the sauce: Stir in the dried Italian seasoning, salt, and pepper. Continue to cook the mixture over medium heat until the sauce is bubbly, smooth, and creamy, approximately 2-3 minutes.
- Serve and garnish: Remove the skillet from heat. Transfer the creamy garlic parmesan mushrooms to serving dishes and garnish generously with freshly chopped parsley for a burst of color and freshness. Serve immediately.
Notes
- For best flavor, use fresh white mushrooms or cremini mushrooms.
- You can adjust the amount of garlic based on your taste preference.
- To make this dish dairy-free, substitute the cream and cheese with plant-based alternatives.
- This recipe pairs beautifully as a side with grilled chicken, steak, or pasta dishes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
