These creamy garlic butter Tuscan mushrooms are a rich, savory side dish bursting with flavor from garlic, sun-dried tomatoes, and fresh herbs, all cooked in a luscious buttery cream sauce. I love how this recipe complements steak or chicken perfectly, but it’s also fantastic as a vegetarian main or side on its own.
Why You’ll Love This Recipe
I enjoy this dish because it’s simple yet packed with layers of flavor. The garlic and sun-dried tomatoes bring a savory depth, while the creamy sauce makes everything indulgently smooth. It comes together quickly, making it perfect for busy weeknights. Plus, the fresh spinach adds a nice touch of color and nutrition, balancing the richness beautifully.
Ingredients
2 tablespoons butter
3 cloves garlic, minced
10 ounces cremini or button mushrooms, sliced
1/4 cup sun-dried tomatoes, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 cup fresh spinach, roughly chopped
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Melt the butter in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and golden.
Stir in the chopped sun-dried tomatoes and Italian seasoning; cook for another 1-2 minutes.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese until melted and the sauce thickens slightly.
Add the chopped spinach and cook for 1-2 minutes until wilted.
Season with salt and pepper to taste.
Remove from heat, garnish with fresh parsley, and serve immediately.
Servings and timing
This recipe serves 3 people. The total time from start to finish is about 20 minutes, including 5 minutes of prep and 15 minutes of cooking. It’s a quick and flavorful option when I want something satisfying but not time-consuming.
Variations
I sometimes swap the cremini mushrooms for shiitake or portobello for a deeper, earthier flavor. If I want a bit of heat, I add a pinch of red pepper flakes along with the garlic. For a dairy-free version, I substitute coconut cream for the heavy cream and nutritional yeast instead of Parmesan. Adding fresh thyme or rosemary can also elevate the herbaceous notes in the dish.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the mushrooms gently on the stovetop over low heat to avoid breaking the cream sauce. Adding a splash of cream or milk helps bring back the sauce’s silky texture after reheating.
Related Recipes:
- Tuscan Chicken
- Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes
- Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
I find that fresh tomatoes won’t provide the same concentrated flavor, but you can use them if you cook them down until most of the moisture evaporates. Otherwise, sun-dried tomatoes add a unique tang and sweetness that really makes this dish stand out.
Is this recipe keto-friendly?
Yes, I consider this recipe keto-friendly since it’s low in carbs and rich in fats from butter, cream, and cheese.
Can I make this vegan?
Absolutely! I swap butter for olive oil or vegan butter, use coconut cream or cashew cream, and replace Parmesan with a vegan cheese or nutritional yeast to keep that savory umami flavor.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as long as you check that your sun-dried tomatoes and Italian seasoning don’t contain any hidden gluten additives.
What can I serve with these mushrooms?
I often serve these mushrooms alongside grilled steak, roasted chicken, or creamy polenta. They also pair well with crusty bread to soak up the sauce or over cauliflower rice for a low-carb meal.
Conclusion
I love how these creamy garlic butter Tuscan mushrooms bring restaurant-quality flavor to my dinner table with minimal effort. The combination of garlic, sun-dried tomatoes, fresh spinach, and Parmesan in a buttery cream sauce creates a luxurious side dish that elevates any meal. Whether I’m cooking for a special occasion or just craving comfort food, this recipe never disappoints.
📖 Recipe:
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Creamy Garlic Butter Tuscan Mushrooms
- Total Time: 20 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
Creamy garlic butter Tuscan mushrooms are a rich and savory side dish featuring garlic, sun-dried tomatoes, and fresh herbs cooked in a luscious buttery cream sauce, perfect as a side or vegetarian main.
Ingredients
2 tablespoons butter
3 cloves garlic, minced
10 ounces cremini or button mushrooms, sliced
1/4 cup sun-dried tomatoes, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 cup fresh spinach, roughly chopped
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and golden.
- Stir in the chopped sun-dried tomatoes and Italian seasoning; cook for another 1-2 minutes.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese until melted and the sauce thickens slightly.
- Add the chopped spinach and cook for 1-2 minutes until wilted.
- Season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
Swap cremini mushrooms with shiitake or portobello for a deeper flavor.
Add red pepper flakes for a bit of heat.
For a dairy-free version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Add fresh thyme or rosemary to enhance herb flavors.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of cream or milk to restore sauce texture.
Recipe is naturally gluten-free; check ingredients to confirm.
Recipe is keto-friendly and can be made vegan with substitutions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Tuscan/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
