Ingredients
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1 tbsp olive oil
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2 (8 oz) pkgs baby bella mushrooms, left whole
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1 1/2 tsp Italian seasoning
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1/2 tsp kosher salt
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1 tbsp minced garlic
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1/2 cup heavy cream
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2 tbsp grated Parmesan cheese
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2 tbsp freshly chopped parsley
Steps
1
Preheat a large nonstick skillet with a lid over medium high heat. Add the oil, then place the mushrooms with the stem side up in the pan. Season with salt and pepper. Place the lid on the pan and cook for 5-7 minutes, stirring occasionally, or until mushrooms are lightly browned and no water remains.
2
Add the garlic and Italian seasoning and mix into the mushrooms. Cook for an additional minute, and then stir in the cream. Simmer the cream until the volume is reduced by half (it should be slightly thickened); about 3-4 additional minutes. Remove from heat. Stir in parmesan cheese and sprinkle with chopped parsley. Let stand for 2-3 minutes before serving and enjoy!
