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Recently I’d asked you all what you’d like to see on Hangry Woman, and many of you said veggie-based dishes were on your mind.

These garlic butter mushrooms dish came out of your really great suggestions.

While the original recipe has butter and cream, there are some swaps that work really well and taste great. I’ll explain below and in the recipe card.

I also want to say, the recipe is a little addicting. It’s SO tasty and only requires a few, very affordable ingredients.

I’d say you probably have a lot of these in your pantry.

I made this recipe on Instagram Reels a while back, so check out my profile for the original video. I have tweaked the recipe slightly since then!

I’m actually a huge fan of mushrooms. I love that they’re so savory, but also if done right, the texture is amazing. It can actually be kind of meaty without the meat.

Why are mushrooms great for people with diabetes?

Mushrooms are a powerful source of nutrients.

Mushrooms contain B vitamins, Riboflavin, niacin, pantothenic acid, Selenium, Ergothioneine, Copper, Potassium, and Vitamin D according to the Mushroom Council.

They’re also low in calories, fat-free, cholesterol-free, gluten-free, and low in sodium. As a plus, they’re incredibly versatile.

Ingredients in garlic butter mushrooms

You’ll need to gather a few ingredients for this dish:

• 32 ounces of white mushrooms, rinsed and then patted dry.
• 4 cloves of garlic
• 2 tablespoons butter
• a bunch of spinach (finely chopped. I used fresh)
• 1/2 cup of evaporated milk
• 4 sun-dried tomatoes (chopped)
• 1 tablespoon oregano
• 1/2 onion, diced
• Parmigiano Reggiano 1/4 cup

Non-dairy swaps for this recipe

I love using dairy for a little extra creaminess, but sometimes swaps help you create a dish that might be more closely aligned to your food goals.

If you want a completely non-dairy option. I would swap your butter and evaporated milk with vegan butter and plain almond milk. You could also use olive oil instead of butter to cook the vegetables in.

You can use the same ratios here. I would also suggest leaving the cheese out in this case.

Note that your sauce may not be a thick and creamy consistency, but it will still be tasty.

How to make garlic butter mushrooms

Begin by heating your pan to medium heat.

Add your butter and wait for it to melt.

Once the butter has melted, add in your diced onions and chopped garlic. Cook until the onions begin to turn translucent and the garlic gets golden brown. Sprinkle in kosher salt and stir every couple of minutes.

Next, add in your mushrooms and turn the heat up to medium high. Cook mushrooms until the tops start to brown.

Once they’ve browned, add a pinch more of kosher salt, and stir the mushrooms.

Add in evaporated milk, and turn the heat back down to medium low.

While everything simmers, add in spinach, sun-dried tomatoes and grated Parmigiano Reggiano. Cover with a pan cover and let simmer for 15 minutes on medium-low heat.

Sprinkle some extra Parmigiano Reggiano on top and serve.

It’s truly an easy recipe to make.

Bryan claimed he doesn’t like mushrooms, but he loved this. So that felt like a total win to me!

More meal ideas

Make sure you pin my recipe for garlic butter mushrooms if you can’t make them today!

Check out the full recipe below, and make sure to explore these interesting dinner ideas!

• Garlic butter steak bites
• How to cook broccoli (and make it better).
• Homemade garlic hummus
• Homemade Pumpkin Pie Coffee Creamer
• Homemade almond butter

Garlic butter mushrooms

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Mila Clarke Buckley
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Diabetic

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Description

Flavorful and easy garlic butter mushrooms in a velvety cream sauce.

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Ingredients

Units USM Scale 1x2x3x

• 32 ounces of white mushrooms, rinsed, and then patted dry.
• 4 cloves of garlic
• 2 tablespoons butter
• a bunch of spinach (finely chopped. I used fresh)
• 1/2 cup of evaporated milk
• 4 sun-dried tomatoes (chopped)
• 1 tablespoon oregano
• 1/2 onion, diced
• Parmigiano Reggiano (to your liking, I used roughly 1/4 cup.

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Instructions

1. Begin by heating your pan to medium heat.
2. Add your butter and wait for it to melt.
3. Once the butter has melted, add in your diced onions and chopped garlic. Cook until the onions begin to turn translucent and the garlic gets golden brown. Sprinkle in kosher salt and stir every couple of minutes.
4. Next, add in your mushrooms and turn the heat up to medium-high. Cook mushrooms until the tops start to brown.
5. Once they’ve browned, add a pinch more of kosher salt, and stir the mushrooms.
6. Add in evaporated milk, and turn the heat back down to medium-low.
7. While everything simmers, add in spinach, sun-dried tomatoes and grated Parmigiano Reggiano. Cover with a pan cover and let simmer for 15 minutes on medium-low heat.

8. Sprinkle some extra Parmigiano Reggiano on top and serve.

Equipment

Salt

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Notes

• Swaps for this recipe include vegan butter and plain almond milk in favor of regular butter and evaporated milk.
• If you don’t mind the extra fat, sub evaporated milk for heavy cream (more fat, but fewer carbs).
• You could also serve this over a protein, pasta, or veggie noodles, all great options. We loved it by itself. 

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 11.8 g
• Sodium: 570.7 mg
• Fat: 14.8 g
• Carbohydrates: 28.1 g
• Fiber: 6.6 g
• Protein: 20.5 g
• Cholesterol: 36.8 mg