Creamy Dijon Mushrooms: Low-Carb Keto Skillet Recipe

Creamy Keto Dijon mushrooms are rich, flavorful, and perfect as a side dish or an appetizer. Tender sautéed mushrooms are finished in a silky Dijon-parmesan sauce for an easy low-carb crowd-pleaser.

These mushrooms combine savory sautéed cremini (or button) mushrooms with garlic and a decadent creamy sauce made from cream cheese, heavy cream, sour cream, Dijon mustard, and freshly grated Parmesan. They complement steaks, chicken, or roasted vegetables and also work well served on toasted low-carb bread or as a warm appetizer.

Mushroom notes

Mushrooms are an excellent choice for low-carb eating: they’re low in calories and carbohydrates while providing fiber, antioxidants, and several vitamins. One cup of mushrooms contains roughly 3 grams of total carbs and about 1 gram of fiber, resulting in approximately 2 net carbs. For this recipe, cremini mushrooms offer great flavor, but white/button mushrooms are an easy substitute. Rinse mushrooms briefly and pat them dry before cooking. You can leave whole mushrooms as-is, halve them, or cut larger ones in half while leaving smaller ones whole. Sauté the mushrooms for 10–12 minutes until nicely browned, and add the minced garlic only during the last minute to avoid burning it.

Making the sauce

The sauce comes together quickly and is deeply creamy and flavorful. While the mushrooms sauté, combine softened cream cheese, heavy whipping cream, sour cream, and Dijon mustard in a small bowl. The Dijon provides a bright, tangy backbone — increase the amount if you prefer a stronger mustard flavor. Stir in freshly grated Parmesan, then season with salt and pepper. Using freshly grated Parmesan improves the texture and melting quality of the sauce. Add the mixture to the skillet used for the mushrooms and bring to a gentle boil over medium-high heat, stirring until the cheeses are fully melted and the sauce is smooth. Taste and adjust seasoning as needed, then toss the mushrooms in the sauce to coat evenly.

Substitutions and variations

This recipe is adaptable. For more garlic flavor, add extra minced garlic or substitute a teaspoon of garlic powder in the sauce. Swap mascarpone for cream cheese for an even silkier finish, or use a keto-friendly Greek yogurt instead of sour cream. If you prefer a milder mustard note, yellow mustard works well; for heat, try spicy brown mustard, red pepper flakes, or a few drops of hot sauce. Smoked paprika or regular paprika adds color and a subtle smoky layer.

More mushroom-friendly keto ideas

Try pairing these mushrooms with other low-carb vegetable dishes or salads. They’re versatile and pair well with greens, roasted cabbage, or a simple mozzarella and tomato salad for a satisfying low-carb plate.

Helpful hints

* Leave mushrooms whole or cut them in half depending on size and presentation preference.

* Reheat leftovers gently in a skillet or microwave; the sauce reheats well.

Main kitchen equipment and utensils

• Large skillet
• Small mixing bowl
• Measuring cups
• Measuring spoons

Recipe (Ingredients)

• 2 tablespoons butter
• 1 tablespoon olive oil
• 16 ounces whole mushrooms
• 2 garlic cloves, minced
• 2 ounces cream cheese, softened
• ¼ cup heavy whipping cream
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• ½ cup fresh grated Parmesan
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Heat butter and olive oil in a large skillet over medium-high heat. When the butter is melted, add the mushrooms (whole or halved).
2. Sauté mushrooms 10–12 minutes, stirring frequently, until browned. Add minced garlic during the last minute of cooking so it softens without burning. Transfer mushrooms and garlic to a serving bowl.
3. In a small mixing bowl, combine cream cheese, heavy cream, sour cream, and Dijon mustard. Stir until roughly blended, then add grated Parmesan, salt, and pepper.
4. Pour the cream cheese mixture into the same skillet and bring to a gentle boil over medium-high heat, stirring often. Cook until the sauce is smooth and the cheeses are melted.
5. Pour the sauce over the mushrooms and toss to coat. Serve warm.

Have fun experimenting with herbs and spices to make this sauce your own.

Creamy Keto Dijon Mushrooms

Yield:
5 Servings

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Creamy Keto Dijon mushrooms are rich and versatile — ideal as a side or appetizer.

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 16 ounces whole mushrooms
• 2 garlic cloves, minced
• 2 ounces cream cheese, softened
• ¼ cup heavy whipping cream
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• ½ cup fresh grated Parmesan
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. In a large skillet over medium-high heat, melt the butter with the olive oil. Add the mushrooms whole or halved.
2. Sauté 10–12 minutes, stirring frequently. Add garlic during the last minute. Remove mushrooms and garlic to a serving bowl.
3. Combine cream cheese, heavy cream, sour cream, and Dijon mustard in a small bowl. Stir in Parmesan, salt, and pepper.
4. Pour the cream mixture into the skillet and bring to a boil over medium-high heat, stirring until smooth and cheeses are melted.
5. Pour sauce over mushrooms and toss to coat.

Nutrition Information:

Yield: 5
Serving Size: 1

Amount Per Serving:
Calories: 236Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 52mgSodium: 431mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 8g

Nutrition values are approximate and provided as an estimate based on typical ingredients and portions.