Delicious Stuffed Mushroom Dip (Printable Version)
A rich, savory blend of sautéed mushrooms and creamy cheeses, baked until golden. Ideal for parties and casual gatherings.
# What You Need:
→ Vegetables & Aromatics
01 - 2 cups cremini mushrooms, finely chopped
02 - 2 cloves garlic, minced
03 - 1 small shallot, finely diced
04 - 2 tablespoons fresh parsley, chopped
→ Dairy
05 - 8 oz cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Others
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried thyme
13 - 1/4 teaspoon crushed red pepper flakes
# Directions:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Sauté shallot and garlic for 1–2 minutes until fragrant.
03 - Add chopped mushrooms and cook for 6–7 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
04 - In a large bowl, combine cream cheese, sour cream, mozzarella, Parmesan, and half of the parsley. Mix until smooth.
05 - Fold in the sautéed mushroom mixture until well combined.
06 - Spread the mixture into a greased baking dish or ovenproof skillet.
07 - Bake for 20–25 minutes until golden and bubbly.
08 - Remove from oven, sprinkle with remaining parsley and optional red pepper flakes. Serve warm with toasted baguette slices, crackers, or fresh veggies.
# Expert Advice:
01 -
- It captures everything you love about stuffed mushrooms but in an easily shareable format that feeds a crowd
- The combination of three cheeses creates an incredibly creamy texture while still letting the mushrooms shine through
02 -
- Don't rush the mushroom cooking step or skip letting the liquid evaporate, otherwise your dip will end up watery
- Let the mushrooms cool slightly before mixing them into the cheese so they don't melt the cheese too early
03 -
- Finely chop the mushrooms by hand rather than using a food processor so you maintain some texture
- Grate your own Parmesan from a wedge rather than using pre grated for better melting and flavor