Tender whole mushrooms bathed in a rich, garlicky Parmesan cream sauce with wilted spinach and sun-dried tomatoes—this one-pan dish is the ultimate comfort food. Whether you’re looking for a vegetarian main or an elevated side dish, this creamy skillet recipe is both quick and indulgent, ready to impress with minimal effort.
Why You’ll Love This Recipe
- One-pan convenience: All ingredients are cooked in a single skillet, making cleanup a breeze.
- Rich and flavorful: Garlic, Parmesan, sun-dried tomatoes, and herbs create a luxurious, savory sauce.
- Versatile: Serve as a vegetarian main, a decadent side, or even a pasta topping.
- Quick to make: Ready in under 30 minutes, perfect for weeknights or dinner parties.
- Elegant yet easy: Combines gourmet flavor with straightforward preparation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- olive oil
- butter
- whole button or cremini mushrooms
- garlic cloves
- sun-dried tomatoes
- fresh spinach
- heavy cream
- grated Parmesan cheese
- dried thyme
- dried oregano
- salt and black pepper
- fresh parsley (for garnish)
Directions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the whole mushrooms and sauté for 5–7 minutes until golden and tender.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add sun-dried tomatoes, thyme, and oregano. Mix well.
- Pour in the heavy cream, bring to a simmer, and cook for 2–3 minutes.
- Stir in the Parmesan cheese and cook until the sauce slightly thickens.
- Add the spinach and stir until just wilted.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve hot.
Servings and timing
Yield: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add protein: Stir in grilled chicken, shrimp, or tofu for a heartier dish.
- Make it spicy: Add crushed red pepper flakes or a dash of hot sauce.
- Use different mushrooms: Try shiitake or portobello for a deeper, earthier flavor.
- Dairy-free option: Substitute with a plant-based cream and vegan Parmesan.
- Serve over pasta or rice: Transform this into a complete meal by pairing with your favorite starch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium-low heat, stirring frequently until heated through. Add a splash of cream or milk if the sauce thickens too much. Avoid microwaving for too long, as the cream may separate.
FAQs
Can I use sliced mushrooms instead of whole?
Yes, sliced mushrooms will cook faster and absorb more of the sauce, though the presentation will be slightly different.
What kind of cream should I use?
Heavy cream is ideal for a rich and thick sauce, but you can also use half-and-half for a lighter version.
Is this dish vegetarian?
Yes, it is vegetarian as long as your Parmesan cheese is made without animal rennet.
Can I use frozen spinach?
Yes, but be sure to thaw and squeeze out excess moisture before adding it to the pan.
Can I substitute the sun-dried tomatoes?
You can omit them or replace with cherry tomatoes or roasted red peppers for a milder flavor.
How do I make this gluten-free?
The recipe is naturally gluten-free, just ensure your Parmesan and any added proteins are gluten-free.
What should I serve with this dish?
It pairs wonderfully with crusty bread, pasta, rice, or as a side to grilled meats.
Can I freeze this recipe?
Freezing is not recommended, as the cream sauce may separate when thawed.
How can I thicken the sauce more?
Simmer longer after adding the cheese or stir in a slurry of cornstarch and water.
Can I make this dish ahead of time?
Yes, but for best results, reheat gently and add a splash of cream to refresh the sauce.
Conclusion
Creamy Garlic Parmesan Mushrooms with Spinach is a fast, flavorful dish that transforms simple ingredients into something truly special. With its rich texture, bold flavor, and elegant presentation, this recipe is perfect for weeknight dinners, holiday tables, or whenever you’re craving a touch of decadence. Whether served on its own or as a complement to other dishes, it’s bound to become a go-to favorite.
Print
Creamy Garlic Parmesan Mushrooms with Spinach
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Tender whole mushrooms are enveloped in a rich, garlicky Parmesan cream sauce with wilted spinach and sun-dried tomatoes. This one-pan dish delivers deep, savory flavor and works beautifully as a vegetarian main or an indulgent side.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb (450g) whole button or cremini mushrooms, cleaned
- 4 garlic cloves, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 1/2 cups fresh spinach
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the whole mushrooms and sauté for about 5–7 minutes, or until golden and tender.
- Stir in minced garlic and cook for another 1–2 minutes, until fragrant.
- Add the chopped sun-dried tomatoes, dried thyme, and oregano. Mix well.
- Pour in the heavy cream, bring to a simmer, and let cook for 2–3 minutes.
- Stir in the Parmesan cheese and cook until the sauce thickens slightly.
- Add the spinach and stir until wilted.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve hot with crusty bread, pasta, or as a decadent side.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Can be served over pasta, rice, or as a topping for grilled chicken.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 4g
- Sodium: 310mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
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