Parmesan Sautéed Garlic Mushroom
These Parmesan Sautéed Garlic Mushrooms are deeply savory, buttery, and aromatic—finished with nutty Parmesan and fresh herbs. Ready in minutes, they’re naturally non-spicy, Mediterranean-friendly, and perfect as a side, appetizer, or topping for steak, chicken, or toast.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15–17 minutes
Servings: 3–4
Ingredients
400 g mushrooms (cremini, button, or mixed), cleaned & halved
2 tbsp olive oil
1 tbsp butter (optional but recommended)
4 cloves garlic, finely sliced or minced
¼ tsp sea salt (adjust to taste)
¼ tsp freshly ground black pepper
¼ tsp dried thyme or Italian seasoning
⅓ cup freshly grated Parmesan cheese
1 tbsp fresh parsley, finely chopped
Optional: squeeze of lemon juice
Instructions
Heat the Pan
Heat olive oil and butter in a wide skillet over medium-high heat.
Sauté Mushrooms
Add mushrooms in a single layer.
Cook 4–5 minutes undisturbed until browned.
Stir and cook another 2–3 minutes until tender and golden.
Add Garlic & Seasoning
Lower heat slightly.
Add garlic, salt, pepper, and thyme.
Sauté 30–45 seconds until fragrant (do not brown garlic).
Finish with Parmesan
Remove from heat.
Sprinkle Parmesan and toss gently so it melts and coats mushrooms.
Garnish & Serve
Finish with parsley and optional lemon juice. Serve warm.
Notes & Tips
Don’t overcrowd the pan—use two pans if needed for proper browning.
Add salt after mushrooms release moisture to avoid sogginess.
Freshly grated Parmesan melts better than pre-grated.
For extra richness, finish with a drizzle of truffle oil (optional).
Frequently Asked Questions
Can I make this vegan?
Yes—skip butter and use nutritional yeast instead of Parmesan.
Can I use frozen mushrooms?
Fresh is best. Frozen mushrooms release too much water.
How do I store leftovers?
Refrigerate up to 2 days. Reheat in a skillet, not microwave.
Nutritional Information
- Calories: 190 kcal
- Protein: 7 g
- Carbohydrates: 7 g
- Fat: 15 g
- Fiber: 2 g