Marry Me Mushrooms

Marry Me Mushrooms are rich, creamy, and full of flavor from garlic, butter, sun dried tomatoes, and fresh herbs. The mushrooms soak up the luscious Parmesan cream sauce so well, you won’t even miss the meat.

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Shopping list:

• butter
• fresh white mushrooms
• garlic
• all purpose flour
• sun dried tomatoes
• seasoned salt
• black pepper
• Italian seasoning
• paprika
• crushed red pepper
• vegetable broth
• heavy cream
• parmesan cheese
• fresh basil

Marry Me Mushrooms are rich, creamy, and full of irresistible flavor. One bite and you’ll understand the name. Fresh mushrooms are sautéed in butter and garlic, then simmered in an addicting, delicious sauce. The combination of Italian seasoning, a hint of spice from crushed red pepper, and the depth from the cream and broth makes this dish completely crave worthy.

I’ve always been a little obsessed with mushrooms, they’re one of my favorite ingredients to cook with (as long as they’re fresh, never canned!). This dish is pure comfort food with a fancy twist. You won’t even miss the meat in this dish, the mushrooms are hearty, flavorful, and soak up all that creamy, garlicky sauce so perfectly that it feels just as satisfying as any meat based meal. I served mine over bucatini pasta, but it’s just as delicious with rice, mashed potatoes, or crusty bread to soak up every drop of that creamy sauce. I even shared some with my sister, and she absolutely loved it too!

Are you a mushroom fanatic like me? If so, then try my Hamburger and Mushroom Gravy or Cheesy Garlic Stuffed Mushrooms!

If you have some extra parmesan cheese to use up, check out these Air Fryer Parmesan Wings or Slow Cooker Chicken Parmesan!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days. I don't recommend freezing leftover sauce. Cream and cheese based sauces usually end up separating and the texture isn't the same.

• For the best flavor and texture, always use fresh mushrooms, baby bellas work especially well in this dish instead of white mushrooms. Avoid canned mushrooms, as they can make the sauce watery and less flavorful. To build a deeper, more savory taste, let the mushrooms sear without stirring too often at first; this helps them caramelize beautifully. And don’t forget to grate your Parmesan cheese fresh, pre shredded versions don’t melt as smoothly or taste nearly as rich.

• You can use chicken, beef or vegetable broth interchangeably depending on your preference, and half and half or evaporated milk can replace heavy cream for a lighter version. I also love using roasted garlic better than boullion instead of traditional broth. For a dairy free option, use coconut cream or unsweetened oat cream, and substitute the butter with olive oil or plant based butter. Plant based parmesan cheese can be used as well. If you’re out of Parmesan cheese, try Pecorino Romano or Asiago for a similar salty, nutty flavor. You can also replace the sun-dried tomatoes with roasted red peppers or cherry tomatoes for a different twist.

Our favorite kitchen equipment and supplies used with this recipe:

• Cambom Rotary Cheese Grater
• Garlic Presser
• Herb Scissors
• Kitchen Mushroom Brush and Vegetable Scrubber
• Professional Whisks For Cooking 

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Marry Me Mushrooms

This easy, one-pan recipe is perfect served over pasta, rice, or crusty bread. The combination of fresh basil, Italian seasoning, and a touch of spice makes it taste restaurant-worthy with minimal effort.

Ingredients

• 5 tablespoons butter, divided
• 16 ounces fresh white mushrooms, quartered
• 3 cloves minced garlic
• 2 tablespoons all purpose flour
• 3/4 cup sun dried tomatoes, drained and chopped
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh basil
• grated parmesan cheese and chopped fresh basil, for optional topping

Instructions

1. In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the mushrooms and cook for 4-5 minutes, stirring occasionally. Add the garlic and cook for 1 minute until fragrant.
2. Add the remaining 2 tablespoons of butter and allow it to melt. Stir in the flour to make a roux and cook for 1-2 minutes, stirring frequently. Add the sun-dried tomatoes, seasoned salt, black pepper, Italian seasoning, paprika, and crushed red pepper; stir until well combined.
3. Gradually whisk in the vegetable broth until smooth, then whisk in the heavy cream and Parmesan cheese. Reduce heat to medium and simmer for 3-5 minutes, or until the sauce begins to thicken.
4. Stir in the fresh basil, then remove from heat. Serve immediately over your favorite pasta.

Nutrition Facts

Calories

381

Fat

30 g

Sat. Fat

18 g

Carbs

23 g

Fiber

4 g

Net carbs

19 g

Sugar

12 g

Protein

12 g

Sodium

868 mg

Cholesterol

82 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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