Sautéed Garlic Butter Mushrooms with Thyme and Parmesan

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender mushrooms sautéed in garlic butter with fresh thyme and finished with a sprinkle of Parmesan cheese for a rich and flavorful side. This French-inspired game-day recipe (vegetarian), ready in about 20 minutes, pairs unsalted butter, garlic cloves, white button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 French cuisine 160 cal/serving

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Ingredients

3 tbsp unsalted butter
4, minced garlic cloves
16 oz (450g), sliced white button mushrooms
1 tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Melt 3 tbsp unsalted butter in a large skillet over medium heat until foaming. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant, being careful not to brown the garlic.
Step 2: Add 16 oz sliced white button mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until mushrooms release their juices and become tender and golden around the edges.
Step 3: Stir in 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Continue cooking for 2 more minutes until the thyme is fragrant.
Step 4: Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the mushrooms. Toss gently to combine and garnish with 2 tbsp chopped fresh parsley before serving warm.