Marry Me Mushrooms

    The key to making these Marry Me Mushrooms irresistibly flavorful is getting the perfect sear on the mushrooms. This locks in their natural flavors and texture. Then they simmer in a creamy garlic parmesan sauce with robust sun-dried tomatoes and herbs. It’s a simple technique that makes all the difference!

    Marry Me mushroom sauce in a skillet with wooden serving spoon scooping out a spoonful.

    Reasons You’ll Love This Recipe

    • Delicious Vegetarian Option: You won’t miss the meat in this dish! The mushrooms are hearty and the perfect complement to the creamy “Marry Me” sauce.
    • Easy One-Pan Mushroom Recipe: This recipe only requires a handful of ingredients, one pan, and 20 minutes, making it perfect for busy weeknights.
    • Rich, creamy, and packed with flavor! My family cannot get enough of the delicious “Marry Me” flavor! Sun-dried tomatoes, garlic, and herbs come together for major deliciousness! Try my Marry Me Chicken Orzo and this Marry Me Salmon next!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Marry Me Mushrooms

    Inspired by the famous “Marry Me” dishes, this easy mushroom recipe is perfect for busy weeknights or when you want a delicious dish with minimal effort. The entire recipe comes together in just 20 minutes, and it’s all cooked in one pan, which means less cleanup! 

    1. Cook: Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
    2. Make a Roux: Add the remaining 2 tablespoons of butter and flour, then stir to make a paste. 
    3. Add: Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
    4. Whisk and Thicken: Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
    5. Garnish and Serve: Stir in the chopped basil and red pepper flakes, if using, and season with salt and black pepper if needed. Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.
    Overhead shot of mushrooms cooking in butter in a skillet.
    Overhead shot of cooked mushrooms, butter and flour in a skillet.
    Overhead shot of the seasonings and sun-dried tomatoes adde in with the mushrooms and flour in a skillet.
    Overhead shot of the cream and parmesan cheese added to the skillet.
    Overhead shot of chopped basil leaves and red pepper flakes added to the sauce.

    Get Creative with Your Marry Me Mushrooms

    Now that you know how to make creamy marry me mushrooms, let’s dive into some helpful tips and variations to customize this dish to your liking.

    • What kind of mushrooms should I use? Use any kind of mushroom you prefer for this recipe! I love the look of some sliced in half and some left whole. You are welcome to slice all of your mushrooms if you prefer.
    • Do I have to use basil? I love the added flavor of the basil, but feel free to use fresh chopped spinach if you prefer! Basil brightens the flavors and colors of this dish!
    • Can I use vegetable broth? Use vegetable broth if you prefer not to use chicken broth. Either one will work great! Add a splash of broth if needed to thin the creamy sauce to your liking.
    • Can you handle the heat? I added a small amount of red pepper flakes to the sauce, but you can add more and garnish with extra if you really love the flavor and heat! I always add more if my kids aren’t eating it.
    Close up shot of the Marry me mushrooms.

    Storing and Reheating Leftovers

    Once you’ve made these irresistible Marry Me Mushrooms, you might want to save some for later. Here’s how to store and reheat them so they stay just as flavorful!

    • In the Refrigerator: Store in an airtight container in the fridge for up to 4 days.
    • To Reheat: Reheat these mushrooms in a skillet over medium heat or in the microwave until warm. You can add a little extra broth or cream if needed.
    Overhead shot of plated marry me mushrooms over mashed potatoes and a crust of bread.

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