Dinner

Tuscan Butter Mushrooms Recipe

Name: Tuscan Butter Mushrooms Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tuscan
Ingredients: 4 tbsp. butter; 2 cloves garlic, minced; 1 tbsp. tomato paste; 1 lb. baby bella mushrooms, cleaned; 1 cup cherry tomatoes, halved; 3/4 cup heavy cream; 1/4 cup freshly grated Parmesan cheese; Kosher salt, to taste; Freshly ground black pepper, to taste; Pinch crushed red pepper flakes; 3 cups spinach; Thinly sliced basil, for garnish

ByJeannette Jaeger February 10, 2026February 10, 2026

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Introduction

Tuscan Butter Mushrooms are a rich and creamy dish bursting with garlic, tomatoes, and fresh spinach. This flavorful skillet meal is perfect as a comforting side or a light main, finished with fragrant basil and Parmesan.

The close-up image shows a cooked dish with whole mushrooms on top, each mushroom having a light brown cap covered in creamy, slightly bubbly sauce. The sauce is rich and yellow-orange with a smooth texture, enveloping small pieces of red cherry tomatoes and green spinach leaves, which add pops of color. The dish has a creamy and thick layer with a slight shine, highlighting the cooked mushrooms resting in the middle and the scattered vegetables within the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp. butter
2 cloves garlic, minced
1 tbsp. tomato paste
1 lb. baby bella mushrooms, cleaned
1 cup cherry tomatoes, halved
3/4 cup heavy cream
1/4 cup freshly grated Parmesan
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch crushed red pepper flakes
3 cups spinach
Thinly sliced basil, for garnish

Instructions

Step 1: In a large skillet over medium heat, melt the butter. Add the minced garlic and tomato paste, cooking until fragrant, about 1 minute.
Step 2: Add the baby bella mushrooms and halved cherry tomatoes to the skillet. Cook until the mushrooms are tender and the tomatoes begin to burst, about 5 minutes.
Step 3: Pour in the heavy cream and stir in the grated Parmesan. Season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Bring the mixture to a gentle simmer.
Step 4: Add the spinach and cook until the sauce thickens and the spinach wilts, about 5 minutes.
Step 5: Remove from heat and garnish with thinly sliced basil before serving.

Tips & Variations

For a lighter version, substitute half the heavy cream with milk or use a plant-based alternative.
Add cooked chicken or crispy bacon for extra protein and flavor.
Use fresh oregano or thyme instead of basil for a different herb profile.
If you prefer less spice, omit the crushed red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or water if the sauce has thickened too much.

How to Serve

A white cast iron pan filled with about three layers of food: at the bottom, a thick orange-red sauce with a smooth and slightly creamy texture; the second layer consists of round, cooked mushrooms covered in the sauce, some loose and some partially submerged; scattered on top are bright green sliced herbs and halved cherry tomatoes, adding pops of fresh color. The sides of the pan show some sauce splatters, indicating a rich, simmering dish. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, cremini, shiitake, or button mushrooms work well and can be substituted based on your preference or availability.

Is this dish suitable for freezing?

Because of the cream sauce, freezing is not recommended as it may separate upon thawing. It’s best enjoyed fresh or refrigerated and consumed within a few days.