Creamy Garlic Mushrooms. This is a very quick, easy, and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!

This is an incredibly quick, easy, and flexible recipe that allows you to make ahead, or serve right away. I often serve this with a nice piece of steak and pour the sauce over it.

Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!

For this recipe, you can also go lighter and use a low-fat cream cheese.

Adding a splash of white wine whilst the mushrooms are cooking is also delicious! So feel free to adapt it to your liking.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

These creamy garlic mushrooms are our most popular recipe! With well over 1 million shares on social media, it's definitely a popular side dish. Thank you to all of you who've written in and shared your photos of making this dish. I know many of you have made it over Thanksgiving and Christmas, as well as for a regular weekday dinner. However you decide to serve these creamy garlic mushrooms, please do enjoy!

I've added some suggestions at the end of the recipe to hopefully inspire you to change it around (if you want to) and create a wonderful dish your family will enjoy.

This can be served as a starter, with some nice warm crusty bread to mop up the lovely sauce, or as a side dish, or as part of a pasta dish, or as a brunch, served on a slice of toast. The choice is yours, so please enjoy Creamy Garlic Mushrooms!

Prep Time

5 Minutes

Cook Time

20 Minutes

Serves

2

Ingredients you'll need

  • Mushrooms - I used whole white mushrooms. Brown chestnut mushrooms are also nice
  • Garlic, minced
  • Cream Cheese. (you can also use low-fat variety)
  • Fresh or dry herbs, such as tarragon, basil, parsley
  • Salt & pepper
  • Olive Oil

Instructions

1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic over medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)

2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.

TIP:

To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely.

As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!

3. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.

Suggestions for changing the recipe

  • Add some chopped bacon
  • Sprinkle some grated cheese and or breadcrumbs over the top and place under the grill/broiler until golden and melted
  • Add some onion with the mushrooms
  • Serve on a slice of toast for brunch, then place under the broiler/grill with some grated cheese. Delicious!

We've also used this recipe to make Creamy Chicken Livers, bacon and mushrooms. So good as a brunch on hot buttered toast, or as a dinner with rice or pasta!

Make up some of our creamy garlic butter sauce instead of the cream cheese and serve the mushrooms with that. Delicious!

Serve hot with anything you like! I often make this recipe to serve with a nice piece of steak, chicken or pork and use the sauce in the pan to pour over.

It is also nice to serve alongside pasta, and for this, I would remove the mushrooms from the pan once cooked, and toss the cooked pasta in the cream sauce, then serve with a sprinkling of Parmesan over the top.

The possibilities are endless and you can really use your imagination and experiment with the foods your family enjoy eating. Happy cooking!

We'd love to hear from you and what you thought of our creamy garlic mushrooms recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!

Recipe Card

Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!

Creamy Garlic Mushrooms

Yield: 2
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!

Ingredients

  • 8 oz or 225 g whole white mushrooms
  • 2 cloves of garlic, minced
  • 2 tablespoons of Cream Cheese., you can also use low fat variety
  • 1 teaspoon of fresh or dry herbs, such as tarragon, basil, parsley
  • salt & pepper
  • 1 teaspoon of Olive Oil

Instructions

  1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
  2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
  3. TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, any cream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
  4. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 200mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g

Nutrition information isn’t always accurate

Easy Snacks For Parties

Here's a selection of easy snacks you can make for parties, celebrations, gamedays, potlucks and gatherings

Share your thoughts

Your email address will not be published. Required fields are marked*

164 thoughts shared

  1. I want to make these to take to Christmas. Roughly how long will it take the mushrooms to cook? I don’t want to over or under cook them. And to keep them warm in the oven, what temperature would you suggest to keep the oven at to prevent them from getting over cooked? Thanks !

    1. Hi Shannon, depending on how many mushrooms you are going to cook, my recipe will take around 10 minutes to cook. Longer if you are cooking more of course.
      For the oven, make sure you pop the mushrooms in an oven roof dish with some foil covered, or a lid, to stop them from drying out. The temperature only needs to be on low, around 300 F, I would suggest for not more than 30 minutes. You could also add them to a slow cooker to ‘keep warm’ once cooked, and they should stay nice for longer.
      I hope that helps!

  2. I must have had some really dry mushrooms, there was not enough juice released but after adding a bit of chicken broth, it looked a lot more like yours! It smells really good, and I did throw in some crumbled bacon. Thanks for a nice addition to made for dinner!

    1. Hi Pat, that sounds lovely with the bits of bacon too!
      You are probably right with the mushrooms, as you know, they will vary so adding a little broth is a good idea. Mushrooms can be tempermental, cook them too long and they will dry out, and don;t cook them enough, and they wont release their juices! But I’m glad you got the recipe working for you!!
      Thanks very much!

  3. This was delicious, I added a half cup of chicken broth, red onions, and jalapeƱos. Definitely will be making this again!

  4. Mine didn’t become creamy. The cheese kinda clumped onto the mushrooms. I quickly splashed some chicken broth in there (maybe 1/4c or less) and it became creamy as pictured. My husband has requested them again tomorrow. :)

    1. Hi Suzanna, Thanks for your feedback. It sounds as though you may have had the pan on too high heat when you added the Cream Cheese, which can cause it to split and go a strange consistency. I’m glad you fixed it though! Next time you make the recipe, just before you add the cheese, turn the heat right down to low, and add the cheese and stir very well until it becomes liquid and you should be fine!

      I’m so glad we got the thumbs up from hubby!

      1. I followed the instructions as written and mine definitely didn’t look like the picture and they were not creamy at all. It would have been nice to know that the heat should have been turned down from medium heat before adding the cream cheese. Not sure if I’ll try these again. Very disappointed.

      2. Hi Mzerep, I’m sorry to hear you didn’t enjoy the recipe.
        It’s always difficult to specify the exact temperature to cook on a stove top, as everyone has different size heat rings and power, however, due to the feedback, I have added a tip in the recipe which should help to avoid any splitting of the cream cheese.
        I hope you will try the recipe again, I always think cooking is all about learning and finding ways which work for you in the kitchen, and this is a delicious recipe. So I am of course sorry that you found the recipe not detailed enough.

        Thanks for your feedback.

  5. This looks like the delicious garlic mushrooms found at many festivals in Germany. I miss them, so this recipe will be a perfect way to reminisce and share! I may also add something like crawfish (I love them, as you can see!) to the sauce. Thanks!

  6. Thought these looked yummy as an appetizer for large holiday party could i make the recipe as directed then just keep warm in crackpot or just add everything to the crockpot then stir Im thinking I will need to 6x the original recipe
    Thanks

    1. Hi Barbara, yes indeed! You could certainly make this ahead and keep warm. As you can see from the recipe, it is very quick and easy, the only thing I would suggest thinking about, if you are using the crockpot, is the mushrooms do not get too ‘watery’ when they are sitting in there for so long, which can affect the creamy sauce. You may need to add a thickener like cornstarch at some point if that happens, but you can judge how it’s looking as they are in there. I hope you will enjoy them, and do let me know how you get on, should you decide to make them in the crockpot, so we have your suggestions if any!

      Thanks very much and happy cooking!