Thursday, July 20, 2017

Creamy Garlic Parmesan Mushrooms

I made this recipe to go with a beef roast. Go light on the salt...I think with the parmesan cheese in this recipe, there really is no need for salt. I added a bit more heavy cream since I thought it was too salty. Jenna and I really liked this.

Creamy Garlic Parmesan Mushrooms

2 Tablespoons Butter
1 Tablespoon olive oil
8 Ounces white mushrooms, whole or sliced to preference Beth used 12 oz
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated parmesan cheese
2 ounces cream cheese, softened
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon pepper
fresh chopped parsley for garnish

In a medium sized skillet over medium high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.

Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.

Serve immediately and garnish with fresh parsley.

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