Quick Description:
These buttery garlic parmesan mushrooms are the ultimate keto side or appetizer — rich, creamy, and melt-in-your-mouth delicious. They’re ready in 15 minutes and packed with flavor, healthy fats, and protein. Perfect for pairing with steak, chicken, or just eating straight from the pan!

📏 Servings & Timing:

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Servings: 3–4
  • WW Points: ~3 per serving
  • Keto, Gluten-Free, High-Fat, Low-Carb

🧾 Ingredients List:

  • 1 lb whole white or cremini mushrooms (cleaned)
  • 2 tbsp butter 🧈
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan cheese 🧀
  • 1/2 tsp onion powder (optional)
  • Salt and pepper to taste
  • Fresh parsley for garnish 🌿

🥣 Step-by-Step Instructions:

  1. Sauté Mushrooms:
    In a large skillet, melt butter over medium heat. Add whole mushrooms and sauté for 5–6 minutes until they’re golden and start to soften.
  2. Add Garlic:
    Stir in the garlic and cook for 1 minute until fragrant.
  3. Pour in Cream:
    Lower heat and add the heavy cream. Simmer for 3–4 minutes until slightly thickened.
  4. Cheesy Finish:
    Stir in parmesan cheese. Mix until melted and sauce becomes thick, rich, and creamy.
  5. Season & Serve:
    Add salt, pepper, and onion powder (if using). Garnish with chopped parsley and serve warm!

🔁 Substitution Tips:

  • Use coconut cream for dairy-free version
  • Add spinach or kale for extra veggies
  • Stir in cooked chicken or shrimp for a full meal

💡 Recipe Variations:

  • Spice it up with red chili flakes or Cajun seasoning
  • Add 1 tsp Dijon mustard for depth and zing
  • Swap parmesan for shredded mozzarella or asiago

🥑 Serving Suggestions:

  • Serve with grilled steak, roasted chicken, or keto meatloaf
  • Spoon over mashed cauliflower
  • Eat as a stand-alone lunch with keto garlic bread

🧊 Storage & Make-Ahead Info:

  • Fridge: Store in a sealed container for up to 4 days
  • Reheat: Gently warm on stovetop or microwave, adding a splash of cream if needed
  • Meal Prep: Great for batch cooking and next-day reheats

❓ FAQs:

Q: Can I slice the mushrooms instead of using them whole?
A: Yes! Sliced mushrooms cook faster and soak up more sauce.

Q: Can I freeze this?
A: Not recommended — dairy-based sauces can split. Best eaten fresh or refrigerated.

Q: Can I use light cream?
A: You can, but heavy cream gives the best richness and keto macro balance.

💬 Personal Story:

I first made these on a lazy weeknight to pair with grilled chicken — and now I make them just for the sauce. It’s comfort food in one pan and absolutely irresistible!