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Donna R. Luis

Creamy Parmesan Skillet Mushrooms

Tender golden mushrooms are coated in a smooth garlic Parmesan cream sauce made with cream cheese, Parmesan, heavy cream, Italian seasoning, and a touch of chicken broth. Finished with fresh parsley, this rich side dish comes together quickly in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

For the Mushrooms
  • 2 tablespoons unsalted butter room temperature
  • 1 tablespoon extra virgin olive oil
  • 16 ounces white button mushrooms cleaned and stems trimmed
  • 2 teaspoons minced garlic
For the Creamy Parmesan Sauce
  • 2 ounces cream cheese room temperature
  • ½ cup 50 g grated Parmesan cheese
  • ½ cup 119 g heavy cream
  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ cup 63 g chicken broth
For Garnish
  • ½ tablespoon fresh parsley chopped

Equipment

  • Large skillet
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Plate
  • Aluminum foil

Method
 

  1. Melt the Butter and Oil: In a large skillet over medium heat, melt the room-temperature butter together with the extra virgin olive oil.
  2. Brown the Mushrooms: Add the cleaned, trimmed mushrooms to the skillet and cook for 10–12 minutes, stirring occasionally, until they begin to turn golden brown and release their moisture.
  3. Keep the Mushrooms Warm: Transfer the cooked mushrooms to a plate and loosely tent them with foil while you prepare the sauce.
  4. Cook the Garlic: Add the minced garlic to the same skillet and cook for about 1 minute, allowing it to become fragrant.
  5. Build the Cream Sauce: Whisk the cream cheese, grated Parmesan, and heavy cream into the skillet, continuing to stir until the cheeses have melted and the sauce is smooth and creamy.
  6. Season the Sauce: Add the Italian seasoning, kosher salt, and ground black pepper, then stir thoroughly to distribute the seasonings.
  7. Thicken the Sauce: Let the seasoned sauce simmer for 2–3 minutes, allowing the flavors to blend and the sauce to thicken slightly.
  8. Add the Chicken Broth: Pour in the chicken broth and whisk until fully combined, loosening the sauce as needed.
  9. Coat the Mushrooms: Return the cooked mushrooms to the skillet and gently toss them through the sauce until they are evenly coated.
  10. Garnish and Serve: Remove the skillet from the

Notes

  • Clean the white button mushrooms and trim the stems before cooking.
  • Keep the butter and cream cheese at room temperature as specified for the recipe.
  • Cook the mushrooms until they turn golden brown and release their moisture before removing them from the skillet.
  • Use the same skillet for the sauce so the garlic and creamy ingredients combine with the flavor left from the mushrooms.
  • Stir the cream cheese, Parmesan, and heavy cream until the cheese has fully melted and the sauce becomes smooth.
  • Add the chicken broth after the sauce has thickened slightly to loosen it to the desired consistency.
  • Return the mushrooms to the skillet only after the sauce is prepared, then toss gently to coat them evenly.
  • Garnish with fresh parsley just before serving for a fresh finishing touch.