Delicious Stuffed Mushroom Dip (Printable)

Creamy, savory mushroom blend with three cheeses, perfect for dipping bread, crackers, or fresh vegetables at any gathering.

# 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

# Method:

01 - Preheat oven to 375°F.
02 - In a skillet over medium heat, add olive oil. 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.

# Insider Tips:

01 -
  • It captures all the savory comfort of stuffed mushrooms without the tedious filling work
  • The dip stays creamy and hot for hours making it perfect for lazy hosting
  • One batch feeds a crowd but somehow still vanishes in minutes
02 -
  • The mushrooms must release all their moisture or the dip will turn watery in the oven
  • Room temperature cream cheese prevents lumps in your final dip
  • This reheats surprisingly well if you have leftovers, which you probably will not
03 -
  • Chop mushrooms uniformly so they cook evenly and no pieces turn mushy
  • Let the dip rest for 5 minutes after baking before serving

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