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Keto Garlic Butter Parmesan Mushrooms - Savory, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 16 ounces (450 g) mushrooms (cremini/baby bella, white button, or a mix), cleaned and halved if large
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil (helps prevent the butter from burning)
  • 3–4 cloves garlic, finely minced
  • 1/3 cup freshly grated Parmesan cheese (plus a little extra for topping)
  • 1–2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 tablespoon lemon juice (optional but recommended)
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for a gentle kick)

Method
 

  1. Prep the mushrooms. Wipe mushrooms with a damp paper towel or brush to remove dirt. Avoid soaking them. Trim stems if tough. Halve larger mushrooms so they’re all similar in size.
  2. Get the pan hot. Heat a large skillet over medium-high. Add olive oil. When it shimmers, add the mushrooms in a single layer. Don’t overcrowd; cook in batches if needed.
  3. Let them sear. Cook undisturbed for 3–4 minutes so they brown. Stir and cook 3–4 minutes more until most of the moisture evaporates and edges are golden.
  4. Add butter and aromatics. Reduce heat to medium. Add butter to the pan. When melted, stir in garlic, thyme, salt, and pepper. Cook 30–60 seconds until fragrant. Don’t brown the garlic.
  5. Finish with Parmesan. Turn off the heat. Sprinkle in Parmesan and toss to coat. The residual heat will melt it into a glossy sauce that clings to the mushrooms.
  6. Brighten and garnish. Stir in lemon juice and parsley. Taste and adjust seasoning. Add a pinch of red pepper flakes if you like heat.
  7. Serve hot. Top with a little extra Parmesan. Serve immediately while the cheese is melty and the mushrooms are juicy.