Let’s Just Chat Mushrooms for a Sec (I Swear It’ll Be Quick)
Okay, so Garlic Parmesan Mushrooms are one of those things I randomly tried to throw together one weeknight—probably when I was meant to make something healthy and ended up reaching for cheese (oops). My sister claims I only like vegetables if they’re swimming in garlic and cheese, which is… fair. Tell me you can resist though, seriously. Actually, the first time I made these, I was supposed to bring them to a potluck, but I ate half the batch on the drive over and had to run into a shop for crisps—don’t judge, it happens. Anyway, if you’re after a dish that’ll make your house smell a bit like an Italian trattoria (in a good way!) and get you excited about eating mushrooms, pull up a chair and read on. Oh, before I forget, last week I found a forgotten bag of button mushrooms lurking in the back of the fridge, so if yours are a bit sad looking, don’t fret. It’s honestly a resilient recipe.
Why I Keep Making These Mushrooms (and When I Don’t…)
I make this whenever I need a solid side but can’t be bothered with anything too fiddly. My family goes a bit bonkers for this because it’s that good cheesy-garlicky combo—my mum doesn’t even like mushrooms much but goes back for seconds (which, if you know her, says a lot). If I’m having mates over, it’s pretty much a given someone requests “the cheesy shrooms,” as my nephew calls them. Once in a blue moon, I try to get fancy with the cheese and regret it, so trust me, Parm is king here, but more on that below. Oh, and confession: I used to always overcook mushrooms until they went weird and rubbery—don’t make my mistakes, just cook till juicy and golden. If you get distracted (happens to the best of us), they still taste fine; they’re just a bit, uh, honest-looking.
Shopping List with My Blunt Opinions
- 500g mushrooms (Button, cremini or those little portobellos are grand. I sometimes grab pre-sliced mushrooms if they’re reduced, and no one’s noticed—yet!)
- 3 cloves garlic, minced—sometimes I use the jar stuff if I’m feeling lazy. Don’t tell my Gran.
- 2–3 tbsp olive oil—Butter works too, or a mix, but don’t ask me to measure precisely.
- 1/2 cup grated Parmesan—My grandmother always insisted on Parmigiano Reggiano, but honestly, supermarket Parm does the trick unless you’re being fancy.
- Salt & lots of black pepper
- A handful of chopped parsley (optional, to look like you know about plating)
- 1 tsp dried Italian herbs (thyme or oregano if you have ‘em)
- Optional kick: Pinch of chilli flakes—sometimes I forget them, sometimes I toss in way too many. It’s a roll of the dice.
How I Actually Make Garlic Parmesan Mushrooms (Not the Instagram Way)
- Prep preamble: Give the mushrooms a quick rinse (yes, I know, wet mushrooms are a sin, but brush or wipe if you’re fussy). Chop bigger ones in half. Smaller ones, just toss in whole.
- Pan party: Splash a good amount of olive oil in your biggest frying pan, medium to high heat, and wait till it shimmers. Don’t be shy, mushrooms drink up fat like a hungover student with a sports drink.
- Sauté away: Throw in those mushrooms and just leave them alone for a bit; trust me, they’ll squeak weirdly, then release their liquid. Stir ‘em every so often. This is where I usually sneak a taste—just, ow, don’t burn your tongue.
- Garlic moment: Once the mushrooms are golden-ish (it’s a vibe, not a science), shove everything to one side and bung the garlic straight in the pan, give it about 30 seconds—don’t wander off here—then mix it through.
- Season & cheese time: Salt, pepper, herbs, a handful of Parm, stir. I sometimes drop the heat here so the cheese melts but doesn’t crisp. Actually, sometimes I forget and it crisps and forms those cheesy bits stuck to the pan. Bonus snack, if you ask me.
- Finishing flourish: Take the pan off the heat. Sprinkle with parsley and the rest of the Parmesan. Let it hang out for a couple mins so the flavors get friendly.
My Notes, for What They’re Worth
- If it looks too dry, maybe you let it go a tad too long—just lob in a splash more oil and go with it! Or, as I occasionally do, panic and throw on more cheese.
- Jarred garlic will do in a pinch, but it’s never as, um, sassy? I find crushing fresh garlic kind of therapeutic.
- Last Christmas I made these with pecorino instead of Parm. Tasted okay, but, it was missing something. Maybe it was just nostalgia, or my mum’s stern look. Hard to say.
If You’re in an Experimental Mood (Fair Warning…)
- I’ve swapped oregano for sage once. Not bad, a bit more festive—could work as a quirky holiday side.
- Adding lemon zest is something my mate Molly swears by. Personally, I think it overpowers the cheese a bit, but try it if you’re keen!
- I tried these with vegan cheese for my cousin. Didn’t melt so great (looked more like plastic, if you want the honest truth) but flavor-wise not the worst.
- Love spice? Dash of hot sauce at the end gives a cool Buffalo mushrooms twist, if you like that sort of thing (here’s a hot sauce list I found useful!).
No Fancy Gear? No Worries
I usually use my cast iron skillet because it’s heavy and makes me feel rustic. But, nonstick pans work fine—actually, easier clean-up (win!). If you’ve only got a small pan, just cook in batches. One time I made this in a big wok and, oddly, it kind of worked. More surface area means more crispy bits.
Keeping ‘Em Fresh (Kind Of)
Leftovers will keep, covered up, in the fridge for maybe two days. That said, in my house they rarely last longer than one (if at all). Warm them in a pan or honestly, eat them cold straight from the bowl; I do. They get a touch rubbery if microwaved too much, so stir as you zap.
Here’s How We Eat Them (But You Do You)
I love piling these mushrooms over a slab of toasted sourdough with a fried egg for brunch. Sometimes I serve them next to roast chicken or even stir through some pasta for a quick dinner. My brother heaps them in an open toastie, which, surprisingly, isn’t that bad. Oh, and for something a lil’ different, try serving them with polenta, like this creamy polenta recipe from Bon Appetit.
Things I Learned the Hard Way (Mushroom Wisdom, Kind Of)
- Don’t crowd the pan; I once tried to save time by tossing them all in and ended up with a puddle instead of seared mushrooms. So, maybe be patient here.
- Parmesan burns faster than you think. I got distracted by a phone call and the kitchen smelled… sharp? Not the best. Just stir gently and keep your wits about you for the last minute or two.
- Taste before adding salt. Parmesan is salty (duh), but I still always forget.
Folks Always Ask Me… (And I Try to Answer)
- Can I make these ahead?
- Honestly, they’re best fresh, but they’ll keep. If making for a big do, do mushrooms and garlic ahead, then just cheese and herbs last minute.
- What kind of mushrooms taste best?
- I usually use cremini or white, but portobello if I’m feeling flush. Wild mushrooms? Haven’t tried! Bit dear at the grocer’s…
- Can this go in the oven?
- Yep, just toss together in an oven tray, roast till golden at 200°C. Less washing up, more waiting. I do it this way if my hob’s full (or I just can’t be bothered to wash a pan).
- Is there a vegan version?
- Sort of—see above. Vegan cheese, plant-based butter, skip Parm. Doesn’t taste quite the same, but close enough for horseshoes is fine by me.
- Any other recipes like this?
- You might like these parmesan green beans. Pretty similar vibe, and less earthy.
Anyway, there you go. Garlic Parmesan Mushrooms, with all the little quirks and stumbles that make home cooking (and, admittedly, my kitchen carpet) interesting. Give it a go, then tweak it as you fancy. Cheers!
Ingredients
- 500g (1 lb) cremini or white mushrooms, cleaned and halved
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
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1Heat the olive oil and butter in a large skillet over medium heat until melted.
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2Add the mushrooms and sauté for about 8-10 minutes, stirring occasionally, until they are golden brown and tender.
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3Add the minced garlic, dried thyme, salt, and black pepper, and cook for another 1-2 minutes, stirring constantly.
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4Remove the skillet from heat and sprinkle the grated Parmesan cheese over the mushrooms. Toss to coat evenly.
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5Garnish with chopped fresh parsley and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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