Garlic Mushrooms

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1 Min
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November 21, 2019

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.

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Details

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

Ingredients

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

Preparation

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.

Morgan

I grew up in the mid-west with my 3 sisters. For much of my childhood I lived on a farm raising goats and chickens, and helping tend to a huge garden that was a primary source of food for our vegetarian family. From the beginning I grew up with homemade bread, home-canned veggies, fruits and jams, and when I wanted a snack was told to “go find something from the garden”. By age 4, I would wake up on Saturday mornings and make pancakes from scratch (don’t worry, I wasn’t allowed to cook them yet), and by age 9 was in charge of making dinner 2-3 times a week for our family of 6. I learned fractions and other math elements from cooking, and the love for real food has never left me. Now living in Pittsburgh, married with a 4-year old daughter, cooking has become a source of serenity and calm for me at the end of a work-day. While I may not always have the time to devote to a dinner the way I used to (gone are the days of spending 2 hours on a meal for 2), I focus on coming up with easy vegetarian meals using real foods to feed my family of 3.