Sauteed garlic and Parmesan mushrooms


I love dishes like this. Though this is more of a side dish, perfect complement to some nice grilled chicken. And we’ve had gorgeous weather here, perfect for grilling. But these mushrooms are perfect for the dreadful 2 weeks of low carb no sugar eating I’ve embarked on. I’m on day 9 and it has really been working for me. The great thing about it is that I don’t seem to be hungry at all, maybe it’s all the proteins. I do miss baking though.

I’ve been on a mushroom kick lately. I really really love mushrooms. Even today I made a mushroom soup which I will share the recipe with you later. But these mushrooms with lots of garlic and parmesan cheese are so tasty. You could even eat them on their own as a snack or even as an entire dish. I would. I know there are some folks that don’t like mushrooms, because they’re slimy, but trust me when I tell you these mushrooms are not slimy at all. The reason for that is because I cook them until they’re nice and brown and they have this amazing earthy flavor and they’re so meaty. And when you sprinkle them generously with some freshly grated Parmesan cheese, well you’ll just have to try it, won’t you.



10 oz white mushrooms, cleaned and sliced
4 cloves garlic, minced
1 tbsp butter
1 tbsp olive oil
¼ cup Parmesan, grated
salt and pepper to taste
parsley for garnish


Heat the olive oil and butter in a skillet over medium to high heat. Add garlic and mushrooms to skillet and saute for about 5 minutes, stirring occasionally making sure the mushrooms cook on both sides. Season with salt and pepper. When the mushrooms are done to your likeness, I like mine a little more done so I saute mine for more like 7 to 8 minutes, remove from heat, sprinkle with the Parmesan cheese and parsley.

Serve warm. Enjoy! 🙂


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