How to Make Creamy Garlic Mushroom Recipe
Creamy Garlic Mushroom Recipe – These creamy garlic mushrooms are ready in just 20 minutes and taste like a million bucks. A must-make side dish that will definitely amazing your upcoming visitors!
This is my favorite mushroom side dish!
These Creamy Garlic Mushrooms are one of the most delicious things I have ever tasted!
Juicy whole baby bella mushrooms cooked with fresh crushed garlic and coated in a thick housemade Parmesan cream sauce. The sauce is so delicious that we even took out every bit of leftovers from the pan!
This recipe inspired me to make one of our new favorite dinners, which is this Creamy Mushroom Pasta.
These are some of our favorite plant-based recipes, along with this Parmesan Roasted Broccoli.
Are you looking for a side dish that will wow your visitors?
This Creamy Mushroom recipe is exactly that. Perfect as a side dish for dinner and would also be a great addition to your Thanksgiving table! You basically can’t get wrong with this recipe.
How to Make Creamy Garlic Mushrooms
Step 1: Melt butter and olive oil in a pan.
Step 2: Now you can add the mushrooms and cook until browned on all sides, about 6-7 minutes.
Step 3: Add the fresh minced garlic, heavy cream, cream cheese, freshly grated Parmesan, onion powder and oregano, and cook until the sauce becomes thick and creamy and coats the mushrooms.
Step 4: Season with salt and pepper to taste, then garnish with fresh parsley.
This mushroom recipe tastes like a million dollars, but is ready in just 20 minutes! My only suggestion is to double or triple the recipe…you’ll wish you had more!
Material
- 2 tbsp butter
- 1 tablespoon olive oil
- 8 cloves of garlic, finely chopped
- 8 ounces whole baby bella mushrooms
- ⅓ cup heavy cream
- 2 tablespoons cream cheese, softened
- ⅓ cup freshly grated Parmesan cheese
- ¼ teaspoon onion powder
- ¾ teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley, to garnish
Instruction
- First of all, wash and clean the mushrooms and pat them dry
- Melt butter and olive oil in a frypan over medium heat.
- Now add the mushrooms and cook until browned, about 6 – 7 minutes.
- Now add the garlic, cream, cream cheese, Parmesan, onion precipitate and oregano vulgare and cook for 9 – 10 minutes, until the pulp becomes bushy and creamy.
- Now salt and pepper as per taste.
- Now garnish with fresh sage and serve
Nutrition Information
- Yield: 4
- Serving Size: 1
- amount per Serving:
- Calories: 236
- Total fat: 22 grams
- Saturated fat: 11 grams
- Trans fat: 1 gram
- Unsaturated fat: 8 grams
- Cholesterol: 51 mg
- Sodium: 308 mg
- Carbohydrate: 8 grams
- Fiber: 3G
- Sugar: 2 grams
- Protein: 5 grams
Conclusion
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