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creamy garlic butter mushrooms in a skillet.
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5 from 1 vote

Creamy Garlic Butter Mushrooms

These creamy garlic butter mushrooms consist of baby Bella mushrooms, heavy cream, garlic, shallots, and cheese. Low carb, keto-friendly, and super easy to make!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 323kcal


  • 1 lb baby Bella mushrooms
  • 1/2 shallot
  • 2 garlic cloves finely minced
  • 1/4 tsp red crushed pepper optional
  • 2 sprigs fresh thyme
  • 1/4 cup white wine optional
  • 1 cup heavy cream
  • 1/4 cup parmesan cheese freshly grated
  • 2 tbsp butter
  • salt and pepper to taste


  • Wipe each mushroom with a damp paper towel to remove any dirt. 
  • Melt 2 tbsp of butter in a skillet over medium heat. Add the shallots and cook for 20 seconds. 
  • Add the mushrooms and cook for 2 minutes while stirring frequently. 
  • Stir in the white wine, fresh garlic, red crushed pepper, and fresh thyme. Let the wine reduce by half. It should take about 1 minute. Season with salt and pepper.
  • Add the heavy cream and fresh parmesan cheese. Cook for 5 minutes or until the sauce thickens. Check for seasoning, garnish with chives, and enjoy! 


  • Avoid washing the mushrooms with water, as they will absorb the water like a sponge and won't caramelize and crisp up while they cook.
  • Use fresh garlic and freshly grated parmesan cheese for best results!
  • Let the sauce thicken for at least 5 minutes! You want the sauce to be smooth and creamy.
  • Mushrooms can be on the bland side so season generously with salt and pepper.


Calories: 323kcal | Carbohydrates: 8g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 183mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1159IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 1mg