Garlic Mushrooms

My husband does not like mushrooms, but as a vegetarian, they are a great source of flavor and texture for me.  Luckily, my daughter loves them just as much as I do, so we save this recipe for when Daddy is out of town. My 4-year old knows these are the nights to ask for the “white mushrooms” , and 90% of the time, I oblige.  These are great to eat on their own as a side dish or can top pasta, rice, or meat as well.


  • Preparation Time: 20 min.
  • Cook Time: 15 min.
  • Cuisine: Creamy Lemon Garlic Mushrooms
  • Servings: 3-4


  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 8 oz. baby portobello mushrooms, cleaned (halve if large)
  • 3 cloves garlic minced
  • 3 ounces cream cheese, softened
  • ¼ cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • juice of ½ lemon
  • Salt & Pepper to taste
  • Chopped parsley, to garnish


  • 1
    Melt butter and oil in a skillet or frying pan over medium heat.
  • 2
    Add garlic and sauté for 30 seconds.
  • 3
    Add mushrooms and sauté until mushrooms soften, about 3-5 minutes.
  • 4
    Add the cream cheese and let it melt in a bit, then mix in the heavy cream.
  • 5
    Add the parmesan cheese, italian seasoning, and salt and pepper.
  • 6
    Let everything cook and melt together, about 3 minutes.
  • 7
    Remove from heat.
  • 8
    Mix in lemon juice and sprinkle on fresh chopped parsley.
  • 9
    Serve immediately.

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