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.

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.
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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
- 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 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!

Recipe Card

Creamy Garlic Mushrooms
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
- 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!)
- 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!!
- 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.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 200mgCarbohydrates: 9gFiber: 3gSugar: 3gProtein: 4g
Nutrition information isn’t always accurate
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Lysa
says:This was delicious. I did use Crimini mushrooms and Alouette -garlic and herbs soft cream cheese. For herbs I added fresh parsley and chives, Delicious. There are some of us not so hot on gravy and this just added that awesome flavor to the the Thanksgiving table. Thank you.
Lovefoodies
says:Hi Lysa! Crimini mushrooms do have such a wonderful flavour and texture, I also enjoy those too! Everything you described sounds absolutely wonderful and we’re so happy you chose the recipe to grace your special day! Thanks so much for your feedback and wishing you and your family a wonderful Thanksgiving!
Lysa
says:Oh, I also added about 1/4 cup of white wine, simply yummy!!
Lovefoodies
says:Oh yes! A splash of white wine really does lift it! Wonderful!!
Sherry
says:These were awesome!!! Definitely need to double the recipe if more than 2 people.
Lovefoodies
says:Thank you Sherry! So happy you enjoyed the mushrooms. Thanks very much for writing in :)
Deedra
says:I just wanted to stop by and tell you I made these once. they came out very good and creamy. Thank you for the inspiration. I believe I made them when I had baked chicken. Have a great day.
Lovefoodies
says:Hi Deedra, That’s great news! Glad you enjoyed them and thanks for letting us know. We always love to hear back from our foodies!
Mandi
says:I’m wondering if this could be added to a crock pot? After sauteing the mushrooms and garlic? Would be easier to take somewhere and keep warm…thoughts? Thanks!
Mandi
says:shoot…just saw some other answers to this…sorry!
Lovefoodies
says:Hi Mandi! No problems! Glad you found the answers :)
Nicola stankovich
says:Made these this evening with steak, garlic and rosemary roast new potatoes and asparagus and they were amazing!
Lovefoodies
says:Hey Nicola, that sounds fantastic. These mushrooms go so well with steak! So happy you enjoyed it and next time you do roast potatoes let me know cos I’ll gladly come over for dinner too! Thanks for your feedback :)
Lizzy
says:Has anyone made a crockpot full of these for football season. I just wondered if they will hold up to a couple hours in the crockpot on low/warm?
lovefoodies
says:Hi Lizzy,
so far I haven’t heard back from anyone who has actually made these using a crock pot, but I know of some who have cooked them in a pan and then transferred to a crockpot to ‘keep warm’.
I suggest if you want to do this, to loosen the sauce a little more by adding some broth (e.g. chicken broth), say a few tablespoons just so they stay nice.
Hope that helps!
Lizzy
says:Thanks so much!!
I did plan on cooking on the stove first. I didn’t communicate though. :)
lovefoodies
says:I guessed so Lizzy, but thought I’d better clarify!!
Have a wonderful day!
L'Anne
says:This is really great! We play around with whatever herbs are best in our organic garden, various cream cheese flavors, and types of mushrooms.
But we always have to add broth or some liquid. I’ve yet to have mushrooms that give off enough liquid that I can skip that!
lovefoodies
says:Hi L’Anne!
I’m glad you like it, and also to swap around with different herbs, cheeses etc is a fabulous idea!
It is a funny thing that everyone can get different mushrooms with water content, but you sound like you get the idea by adding enough broth to get a nice sauce.
Thanks for your feedback and I’m glad you’re enjoying the recipe!
Lizzy
says:Thank you !!
Anne Klein
says:Fantastic!
sav_sss
says:but my in my recipe i put the sauce over breast chicken and mushroom together
lovefoodies
says:It sounds absolutely wonderful Sav!
sav_sss
says:i almost do the exact same sauce recipe but i had white wine in it. it’s like heaven in your mouth lol
iseefishtanks
says:I made this, doubling the sauce portion (not the mushrooms) and made a smothered chicken casserole. My kids LOVED it and have requested it again and again! THANK YOU!!
lovefoodies
says:That sounds like a huge hit if you got the thumbs up from the kids!! Your method would also work well with pork chops or boneless chops in the oven too if they are pork fans!
Thanks very much for your feedback. I always love to hear, especially when the children are enjoying the recipes too!
yelloowaunt
says:amazing and a hit at “girls nite” I added white wine while cooking, and slightly less whipped cream cheese. Everyone wanted the recipe
lovefoodies
says:Wooohoooo! That’s fabulous news Yelloowaunt! The addition of white wine is a lovely thing, and I have done that before and also used some nice warm crusty bread to mop up the sauce. I’m so happy the girls enjoyed it, and thanks so much for your feedback :)
reginabee
says:you can use mascarpone cheese instead for more creaminess
lovefoodies
says:Yes indeed you can Regina!
Liz Bron
says:I made these and loved them. I did find though that I had to add a little milk to it to get the cream cheese all melted and make a nice sauce. I served them over top of my strip loin steak, some asparagus and hassleback potatoes….The WIfe stock in my house went waaayyyyyy up!
lovefoodies
says:Hi Liz,
That’s great news it was a hit at home!
It does take a little flexibility with the recipe for the consistency, since it will depend on the amount of heat and also the ‘wateriness’ of the mushrooms if that makes sense? But I’m glad you could get it to the consistency you liked. Steak is a great accompaniment with these mushrooms for sure!
Thanks very much for your feedback and Happy Sunday!
kimbee
says:So glad I found this recipe! I never liked mushrooms until we moved to Germany. They have mushrooms like this at their fests and that is where I started eating them. I love them like this and I can’t wait to try your recipe!
lovefoodies
says:Thank you Kimbee! I live very close to Dusseldorf in Germany and my inspiration came from watching them cook mushrooms in the biggest pans I’ve ever seen! They are very popular for sure!!
So glad you found my recipe and happy mushroom eating!
kimbee
says:How awesome! We’ve been back 4 months after 10 yrs over there and miss it!!
lovefoodies
says:You must visit there again!
I did a blog post on the Christmas market there last December if you’d like to read it. Took some photos for everyone! https://lovefoodies.com/blog/fun-in-germany-and-new-recipes-30th-november-2014