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
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Garlic Butter Mushrooms
- 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
- 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.