Ingredients:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 8 cloves garlic, minced

• 8 oz whole baby bella mushrooms

• ⅓ cup heavy cream

• 2 tablespoons cream cheese, softened

• ⅓ cup freshly grated Parmesan cheese

• ¼ teaspoon onion powder

• ¾ teaspoon dried oregano

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Clean the mushrooms with a damp paper towel (don’t wash them under water – they soak it up). Trim stems if needed.

2. Heat butter and oil in a large skillet over medium heat until melted and bubbling.

3. Sauté garlic: Add minced garlic and sauté for about 1 minute until fragrant, not browned.

4. Add mushrooms: Toss in the baby bellas and cook for 6–8 minutes, stirring occasionally, until they’re golden brown and tender.

5. Add seasoning: Sprinkle in onion powder, oregano, salt, and pepper. Stir to coat the mushrooms evenly.

6. Make it creamy: Reduce the heat to low, then stir in heavy cream and softened cream cheese. Let it melt and blend into a creamy sauce.

7. Add Parmesan: Stir in grated Parmesan cheese. Simmer gently until the sauce thickens slightly and coats the mushrooms (about 2–3 minutes).

8. Garnish and serve: Sprinkle with chopped fresh parsley and serve hot.

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Serving Ideas:

• Great as a side with grilled meats, steak, or roasted chicken

• Serve over mashed cauliflower or zoodles for a low-carb meal

• Delicious on toasted keto bread or even stuffed in a portobello cap