Cheesy Alfredo Sauce with Mushrooms and Fresh Tomato
Indulge in the rich, velvety flavors of this Cheesy Alfredo Sauce with Mushrooms and Fresh Tomato, a decadent twist on the classic Italian favorite. This creamy sauce pairs a luxurious blend of heavy cream, parmesan, and cream cheese with the earthy depth of sautéed button mushrooms and the vibrant burst of fresh, diced tomatoes. Infused with fragrant garlic and a hint of Italian seasoning, this 25-minute recipe is a perfect quick-fix for an elevated dinner. Whether served over pasta, draped on grilled chicken, or paired with roasted vegetables, this comforting yet elegant sauce will bring restaurant-quality flavor to your table. Garnish with fresh parsley for an aromatic finish!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1.5 cups button mushrooms, sliced
- 1 cup fresh tomato, diced
- 2 cups heavy cream
- 1.5 cups parmesan cheese, grated
- 4 ounces cream cheese, softened
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.5 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat until melted.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the button mushrooms and cook for 5-6 minutes until they are softened and golden brown. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and let it melt. Reduce the heat to medium-low.
Pour in the heavy cream and stir continuously until it begins to thicken slightly, about 2-3 minutes.
Add the parmesan cheese and cream cheese, stirring until completely melted and the sauce is smooth and creamy.
Season the sauce with salt, black pepper, and Italian seasoning. Adjust the seasoning to taste.
Return the cooked mushrooms to the skillet and mix them into the sauce.
Gently fold in the diced tomatoes and cook for an additional 2 minutes to warm them through without losing their fresh texture.
Remove from heat and garnish with freshly chopped parsley, if desired.
Serve the sauce immediately over cooked pasta, or use it as a sauce for chicken, shrimp, or vegetables.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.9 g | 383% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 14.5 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1519 mg | 117% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
