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