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This Creamy Sauteed Mushroom Skillet recipe is made with a savory Parmesan and mozzarella cheese sauce that is appetizing and perfectly nestled with tender mushrooms. Topped with fresh thyme and ready in about 20 minutes, this easy mushroom recipe is made with all the right ingredients that you know and love!
Healthy and gluten-free, this Creamy Mushroom is one of the best-sautéed mushroom recipes out there, and oh, so good! Perfectly savory with a cheesy cream sauce that can easily be converted to vegetarian or vegan, this simple recipe is perfect as a side dish or over a bed of noodles for a satisfying meal. The flavors of hearty mushrooms and fresh thyme create a tasty flavor profile that is well-rounded and comforting.
Why You Will Love This Easy Mushroom Recipe
- Quick and Simple: This recipe is ready in less than 30 minutes and so easy to make. With just a few simple steps, you will have a healthy meal prepared in no time.
- Versatile: Serve this recipe with pasta, vegetable noodles, protein, or just by itself.
- Healthy: Filled with healthy fresh mushrooms, this creamy mushroom recipe is perfect for those who are looking for a low-carb meal.
Ingredients You Will Need
These are just the ingredients you will need to make this sauteed mushroom recipe. Full measurements are listed further down below.
- oil (I used olive oil, but any neutral oil will work)
- chicken stock or broth (vegetable broth or stock will also work)
- mushrooms- I used cremini mushrooms, dried with a paper towel and thickly sliced
- garlic (freshly minced): use fresh if possible instead of garlic powder
- almond milk (or any other type of milk)
- cheese (both Parmesan and mozzarella)
- fresh herbs (thyme)
- Cheese: you will need shredded mozzarella and grated parmesan cheese
- cornstarch: this will make the creamy sauce thicker. if you opt to use flour the sauce won’t be as thick.
- kosher salt and pepper to taste
How to Make this sauteed Mushroom Recipe from Scratch
For the full steps, scroll down to the recipe card.
- Heat pan: First, heat the oil in a skillet.
- Whisk ingredients: Next, whisk the cornstarch and chicken stock.
- Cook the mushrooms: Cook the mushrooms in a single layer for two to three minutes, then cook for another one to two minutes.
- Add the garlic: Add the garlic and cook until fragrant.
- Combine the ingredients: Add the almond milk to the cornstarch mixture and season with salt and pepper. Stir.
- Add the cheese: Next, add the shredded cheese and stir until the cheese is melted. Remove from heat.
Recipe Notes and Tips
- Vegan: To make this vegan, use vegan Parmesan and mozzarella cheeses and replace the chicken broth with vegetable broth.
- Substitute: If you don’t have cornstarch, then you can substitute it with arrowroot or tapioca flour.
- Mushrooms: We used whole cremini mushrooms, but any type of mushroom can work for this recipe.
- Garlic: If you don’t have fresh garlic or thyme and need to work with what you have, then garlic and thyme powder will be fine.
- Gluten-free: Serve this recipe with gluten-free noodles such as konjac, vegetable, or palming noodles.
What goes well with sauteed mushroom
- Cilantro Lime Chicken Bites
- Lemon Garlic Salmon
- Oven Roasted Lemon Garlic Whole Chicken
- Honey Glazed Air Fryer Salmon
- Chicken Francese Recipe
- Grilled Lemon Garlic Chicken
- Pineapple Chicken Kabobs
Frequently Asked Questions
A mushroom skillet is basically a skillet recipe that uses cooked mushrooms. All you do is sauté the mushrooms and add whichever types of ingredients you would like. In this case, we wanted something creamy.
Store the leftover sauteed Mushroom in an airtight container in the refrigerator for up to four days. If you want to meal prep, then this recipe is great for that!
This recipe can easily be frozen. Make sure the food is completely cooled down prior to transferring it to a freezer-safe container or bag. Don’t forget to label the recipe with the date you put it in the freezer. Freeze for up to 3 months.
Other Skillet Recipes to Try
- Creamy Coconut Lime Chicken Skillet
- Jalapeño Skillet Cornbread
- Garlic Roasted Potatoes Skillet
- Creamy Chicken and Broccoli Skillet
- Lemon Garlic Shrimp Skillet
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Creamy Sauteed Mushroom Recipe
Ingredients
- 2 pounds cremini mushrooms, dried with a paper towel and thickly sliced
- 1 tablespoon olive oil
- 3-4 cloves garlic, finely chopped
- ¼ cup chicken broth, or stick or vegetable broth
- 2 tablespoons cornstarch
- 1 ½ cups almond milk, or any milk
- kosher salt, to taste
- kosher pepper, to taste
- ½ cup mozzarella , shredded or grated
- ¼ cup Parmesan cheese, shredded or grated
- 1 teaspoon thyme, freshly chopped
Instructions
- First, heat the oil in a large heavy-bottom skillet over medium heat.
- Meanwhile, in a small bowl, whisk the stock and cornstarch.
- Next, add the mushrooms in a single layer and cook undisturbed for about 2-3 minutes, then stir and continue to cook for 1-2 minutes more. You might have too cook them in batches, to avoid overcrowding the pan.
- Once all mushrooms are slightly tender and golden, add the garlic and cook until fragrant, for 1 minute.
- Then, add the stock-starch mixture together with the almond milk and season with salt and pepper.
- Stir until sauce begins to thicken, about 3-4 minutes.
- Finally, add in the shredded cheeses. Continue to cook until cheese is fully melted, then stir in the herbs and take off the heat.
Notes
- Serving size about 1/2 cup
- Vegan: To make this vegan, use vegan Parmesan and mozzarella cheeses and replace the chicken broth with vegetable broth.
- Substitute: If you don’t have cornstarch, then you can substitute it with arrowroot or tapioca flour.
- Mushrooms: We used whole cremini mushrooms, but any type of mushroom can work for this recipe.
- Garlic: If you don’t have fresh garlic or thyme and need to work with what you have, then garlic and thyme powder will be fine.
- Gluten-free: Serve this recipe with gluten-free noodles such as konjac, vegetable, or palming noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious…I add flat leaf parsley and frozen spinach and it’s great with brown brown rice and toasted pumpkin seeds or you can bake in the oven as a gratin .. with cheese & beaten egg on the top..!!!
Fantastic! I used arrowroot instead of cornstarch as I find it works much better at thickening without over overpowering the dish —and it’s completely tasteless. Lastly, I was so into it, I actually added fresh baby spinach to get some green in there … tossed it in the last couple minutes!
This dish was so very good . Preparation was simple and cooking time was almost non existent. I really enjoyed it.
Trying out today. Hope it comes out good as the recipe looks easy n interesting. Fingers crossed.
Just made this with pasta…. delicious … thank you
Awesome. Glad you loved it
Your recipes are pretty good. This mushroom dish was not a hit in our house. Too ‘gloopy.’
I liked the recipe. A bit sweet but rich! Served with rice and chicken.
What can I use instead of thyme as this herb gives me heartburn. Will definitely try as it looks good. Can I use brown rice instead of pasta please? Thanks
Yes you can use brown rice. Also, as far as the thyme, just use any other herb, Italian or oregano.
I made this and the sauce was super thick, I’m not sure what I did wrong
I messed up big time. Did not whisk the start well. Ended up with lumps of it all over the mushrooms and turned gui. 🙁 will have to try again with better planning.
Totally awesome!
Paired w/ Flatiron steak and so appreciative of finding your recipe and the fact that we had mushrooms in the fridge for a quick yet super meal!
Steaks sound so good right now. Yummy!
Great recipe. Had as a side with grilled chicken breast. Would pair perfectly with a steak as well. We chose to use it as a topper for our meat. Definitely a keeper!
Sounds so yummy. Thanks for the feedback
I’m no cook, but I managed to make a this delicious sautéed mushroom dish. I put it with leftover turkey soup and leftover Thanksgiving dressing. Fantastic
Thank you!
I’m really looking forward to making this as a Thanksgiving side. Given the cheese and cream, what would be the best way to reheat if I make it ahead? I’m guessing slowly on low heat on the stove? Thank you!
Yes. I would do that too. You can add a little milk if needed when reheating
This was so good! I didn’t have parm, so threw in a couple pieces of provolone. I will definitely make again! It was so easy. Thanks!!
Thanks for the feedback, Glad you loved it
The creamy sautéed mushroom recipe was delicious! I was looking online for something to make with mushrooms and your recipe came up. Served it with whole wheat noodles and enjoyed every bite!!!
Thanks Sally. Glad you loved it.
This was really good! I added cauliflower for more veggies and it was really good
Thanks. Glad you liked it
can this be frozen and how long does it last in the refrig. Thanks looks delish
Hi there. 3 days in the fridge and I prefer not to freeze anything creamy. Yoy may freeze it thought for up to 2 months
This mushroom recipe was easy and delicious.
Thank you