These umami-loaded Garlic Butter Mushrooms are done in under 15 minutes. A low-carb, low-calorie side dish that’s quick and easy and pairs well with just about anything.
Garlic Butter Mushrooms
Sautéing mushrooms in butter creates a rich, caramelized, umami-loaded side that’s out of this world. My family loves them and I love how easy they are to make. Eat them as a side dish with any protein or add them to eggs or pasta. More of my favorite mushroom recipes are Pork Chops with Mushrooms and Shallots, Braised Chicken Thighs with Mushrooms and Leeks, and Beef and Mushroom Ragu with Spaghetti Squash.
Are mushrooms healthy?
Yes, mushrooms are packed with vitamins, minerals, and antioxidants. They’re full of the B vitamins, riboflavin, niacin, and pantothenic acid, which all “help protect heart health.” Mushrooms are a fantastic source of potassium, which improves “heart, muscle, and nerve function.” They’re also low carb, keto friendly, low in calories and have some protein and fiber.
Should I sauté mushrooms in oil or butter?
I toss the mushrooms in olive oil and then sauté them in butter. I only use two tablespoons of butter to keep the calorie count down, so the olive oil gives the creminis more flavor and helps cover their surfaces so they caramelize better.
Ingredients for Garlic Butter Mushrooms
- Mushrooms: Use a pound of cremini mushrooms, also called baby bellas, which have more flavor than white button mushrooms.
- Oil: I toss the mushrooms in extra-virgin olive oil.
- Salt and pepper season the creminis. The salt also helps draw out the moisture from the mushrooms.
- Butter: This mushroom recipe calls for unsalted butter. If you use salted, add less salt.
- Garlic: Mince four large garlic cloves.
- Parsley: Garnish with fresh Italian, also known as flat-leaf, parsley.
How to Make Garlic Butter Mushrooms
- Start by cleaning the mushrooms. You can do this with a damp paper towel, you just want to get the dirt off.
- Season: Toss the creminis with olive oil, salt, and pepper.
- Garlic: Melt the butter in a large skillet over medium heat. Once it melts and starts to foam, add the garlic and sauté for 30 seconds. Then add the mushrooms and coat in the butter. Make sure not to overcrowd the pan so the mushrooms cook evenly.
- Cook the mushrooms for 10 to 12 minutes, stirring every two minutes to caramelize the mushrooms on all sides.
- Finish: Garnish the creminis with fresh parsley and serve.
What to Serve with Mushrooms
These garlic butter mushrooms would make a great addition to so many meals.
- Pair with any protein, like Air Fryer Steak, Frenched Rack of Lamb, or Whole Roasted Chicken.
- For some side dish ideas, serve with buttermilk mashed potatoes, creamy pumpkin polenta, or rice pilaf.
- Make a bowl with brown rice, chicken or sausage, and roasted veggies.
- Add to your favorite pasta.
- Stir into quinoa, rice, or any other grain.
- Top pizza or bruschetta with them.
- Mix into scrambled eggs, omelets, or frittatas.
- Put on a baked potato or sweet potato.
Storing and Reheating
Store leftovers in an airtight container. They should last in the fridge for three to five days. Reheat them on the stove in a skillet or in the microwave until warm.
More Mushroom Recipes You’ll Love:
- Dina’s Tossed Mushrooms
- Mushroom Risotto
- Salisbury Steak with Mushroom Gravy
- Vegetarian Mushroom Kale Lasagna Rolls
- Breakfast Strata with Sausage and Mushrooms
Your comments are helpful! If you’ve tried this healthy Garlic Butter Mushroom recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare on my Stories!
Garlic Butter Mushrooms
Ingredients
- 1 pound Cremini or Baby Bella mushrooms, quartered
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 large garlic cloves, minced
- Chopped fresh Italian parsley, for garnish
Instructions
- In a large bowl, toss mushrooms with olive oil, salt and pepper to taste.
- Add butter to a large skillet over medium heat.
- When butter has melted and starts to foam, add the garlic.
- Sauté garlic for 30 seconds then add the mushrooms. Toss to evenly coat.
- Cook mushrooms for 10-12 minutes, stirring every 2 minutes to allow the edges to evenly caramelize.
- Garnish with parsley and serve.
Easy and delicious! This is my go-to mushroom recipe.
These are amazing! I followed the recipe exactly and it turned out perfectly.
Delish!
Best garlic mushrooms recipe
Easy to make and great tasting. This is a keeper. I made them along with the crispy baked chicken thighs and they paired well together.
What, no dashes of worcestershire?! I love sautéing button mushrooms for a snack. Whatever liquid is left I just drink it. Lol.
Easy delicious .. close to the best I’ve ever had… perfect to go with a burger..
I loved this recipe!!! The mushrooms were delicious! Thank you so much. I will definitely make these again. ❤️
Delish! I am making these again tonight!
The best mushrooms I’ve ever had!
So glad you loved them!!
Best mushrooms I’ve made! Definitely great with the steak I made!
Can you make these in the air fryer?
These are truly the best mushrooms we have ever had. The hack about microwaving the mushrooms for 2 minutes to “sweat” out the water is a game changer! My family LOVED these!
What hack is this? It sounds like one I need.
Absolutely the perfect side! Delicious!,
Delicious make gain
Had ‘em for breakfast this morning (sans garlic), mixed in with scrambled eggs & caramelized onions. Major yum!
One other ingredient I added is a splash of dry sherry. That sends to from excellent to transcendent!
Delicious!!!! I made this with one 8 oz package of Baby Bellas, cut the recipe in half and followed the directions exactly! Excellent. We served this over store bought spinach ravioli…it was delicious. Definitely going in our regular rotation.
Did anyone else have an issue with garlic brining and becoming bitter? The garlic was burned before the mushrooms were done. Yes, I used lower heat.
I worried about this, but decided to try as written and it was perfect.
I find that cooking garlic for a very short time, 30 seconds and then adding the mushrooms kept this from happening. Also l, watch the heat, too hot and the garlic will burn
Just made these and they are delicious. Just wondering what to do with all the juice? Mushrooms have a high water content, mine didn’t caramelize. What did I do wrong?
It might be due to the way you cleaned the mushrooms. Don’t rinse them because they will soak up the water. Instead use a damp cloth and wipe off the dirt or peel them
A tip I found helpful was to spin in batches in a salad spinner when the mushrooms really need more than a wipe. Takes out a lot of water. I’ve done it before roasting and will try now in a pan combined with the microwave sweat hack found here. Good mushrooms are such a treat.
Can you make these in advance, and reheat to serve?
Sure
Excellent!!! Recipe is easy to follow. Seasoning is perfect!
I may cut butter to 1T next time, but that’s my preference.
I enjoy your recipes!
Absolutely delicious. Will be making these alot.
Can’t wait to make these. How many servings does the recipe make as a side dish?
Its listed in the recipe card. 4 servings
We loved these mushrooms!
I’m so glad!
I made these mushrooms last night and they were absolutely delicious!!!
Awesome!
These garlic mushrooms are amazing. Thank you. There is a cool chef trick to carmelizing mushrooms – microwave them first. Just for a couple minutes. It drives out enough water that the mushrooms don’t steam in the pan, which allows for the mallard effect browning
Great tip!
Thanks for the chefs tip. I tried microwaving the mushrooms for 3 minutes first with a tsp of water. The caramelization was perfect. Best mushrooms I have ever made, restaurant quality.
Jan, did you toss them in the olive oil before or after microwaving?
This tip is a game changer!