Stuffed Mushroom Dip (Printable Version)

Creamy, savory mushroom dip with cheese blend. Perfect warm appetizer for 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

# How to Make It:

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 and well incorporated.
05 - Fold the sautéed mushroom mixture into the cheese base until thoroughly combined.
06 - Spread the mixture evenly into a greased baking dish or ovenproof skillet.
07 - Bake for 20–25 minutes until the top is golden brown and bubbly.
08 - Remove from oven, sprinkle with remaining parsley and optional red pepper flakes. Serve warm with toasted baguette slices, crackers, or fresh vegetables.

# Expert Tips:

01 -
  • The mushroom flavor gets concentrated in the skillet so it actually tastes like stuffed mushrooms without all the fussy individual prep work
  • People will genuinely hover around this dip with that slightly desperate look that means please tell me there is more
02 -
  • The mushroom cooking step is where all the flavor happens so do not rush it
  • Let the sautéed mushrooms cool slightly before mixing them into the cheese so they do not melt the cream cheese
03 -
  • Use a food processor to pulse the mushrooms into evenly sized pieces if you want a more uniform texture
  • Let the dip rest for about 5 minutes after baking so it sets up slightly and is easier to scoop

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