Delicious Stuffed Mushroom Dip (Printable)
Rich, creamy dip combining sautéed mushrooms with cream cheese and melted cheeses
# What You'll 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 (optional)
# How To Make:
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 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 Tips:
01 -
- Takes everything people adore about stuffed mushrooms and turns it into something you can actually eat at a party without making a mess
- The creamy base balances the earthy mushrooms perfectly, creating that addictive sweet spot where guests keep going back for just one more bite
02 -
- Water is the enemy here: if your mushrooms don't cook long enough to release and evaporate their liquid, your dip will be watery instead of creamy and rich
- You can assemble this entire dish up to a day ahead, but don't bake it until just before serving, or it will lose that irresistible just-from-the-oven quality
03 -
- Adding a splash of dry white wine while cooking the mushrooms elevates them from merely good to restaurant-quality
- A microplane makes quick work of zesting a little lemon over the finished dip, which brightens all the rich elements