Stuffed Mushroom Dip – Creamy and Delicious
This creamy stuffed mushroom dip combines golden sautéed mushrooms, garlic, cream cheese, mozzarella, and Parmesan for a rich, cheesy appetizer. Perfect for parties, holidays, game days, and sharing with family and friends.
Ingredients
- 8 oz fresh mushrooms button or cremini, finely chopped
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 cup shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese divided
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 2 tbsp fresh parsley chopped, plus extra for garnish
- ¼ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Prepare the mushrooms: Clean the mushrooms with a damp paper towel and chop them into small, even pieces. Mince the garlic and chop the fresh parsley. Pat the mushrooms dry to help them brown properly.
- Sauté the mushrooms: Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 7–10 minutes, stirring occasionally, until their moisture evaporates and they turn golden brown. Add the minced garlic and dried thyme during the final minute. Season with salt and black pepper, then remove from the heat.
- Prepare the creamy mixture: In a mixing bowl, combine the softened cream cheese, sour cream, 3/4 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Mix until smooth and creamy. Fold in the sautéed mushrooms, garlic, and chopped parsley.
- Prepare for baking: Preheat the oven to 375°F (190°C). Transfer the mushroom mixture to a small oven-safe baking dish and spread it evenly. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake the dip: Bake for 20–25 minutes, or until the dip is hot throughout and the cheese is melted, bubbly, and lightly golden. For a more golden top, broil for 1–2 minutes, watching carefully to prevent burning.
- Rest and serve: Remove the dip from the oven and let it rest for 5 minutes. Garnish with extra chopped parsley, if desired. Serve warm with toasted baguette slices, crackers, pita chips, or fresh vegetable sticks.
Notes
- Brown the mushrooms well: Cook until most of their moisture has evaporated to prevent a watery dip.
- Soften the cream cheese: Room-temperature cream cheese blends more smoothly.
- Make ahead: Sauté the mushrooms and prepare the cheese mixture in advance. Refrigerate in a covered dish and bake when ready, allowing extra baking time if starting cold.
- Storage: Refrigerate leftovers in an airtight container within two hours and consume within 3–4 days.
- Reheating: Warm in an oven at 325°F (165°C) until heated through, or microwave individual portions in short intervals.
- Serving idea: Serve with toasted baguette slices, crackers, pretzels, or fresh vegetables.
- Food safety: Reheat leftovers to 165°F (74°C).
Nutrition Facts
- Calories: 380 kcal
- Total Fat: 34 g
- Saturated Fat: 19 g
- Cholesterol: 95 mg
- Sodium: 560 mg
- Total Carbohydrates: 7 g
- Dietary Fiber: 1 g
- Total Sugars: 4 g
- Protein: 13 g
Note: These are estimated nutrition values and may vary depending on the brands and ingredients used. For greater accuracy, calculate nutrition using the exact products and quantities in your recipe.