Stuffed Mushroom Dip
A creamy and indulgent dip made with sautéed mushrooms and a blend of cheeses, perfect for gatherings and game days.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter Use butter for a richer flavor.
- 8 ounces mushrooms, sliced (cremini or white button) Use whichever you prefer.
- 2 cloves garlic, minced Cook briefly to soften without burning.
- 8 ounces cream cheese, softened Full-fat gives the creamiest result.
- 1/2 cup sour cream Greek yogurt can substitute but expect a tangier finish.
- 1 cup shredded mozzarella cheese, divided Half to be mixed in, half for topping.
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1 teaspoon fresh thyme or parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 375°F.
- Heat 2 tablespoons olive oil or butter in a skillet over medium heat until shimmering.
- Add the sliced mushrooms in a single layer; sauté without stirring for 2–3 minutes to get color, then continue stirring for another 5–7 minutes until browned and tender. If mushrooms release a lot of liquid, cook until it evaporates.
- Add the minced garlic and cook, stirring, for 30–60 seconds until fragrant — don’t let it brown.
Cooking
- Reduce heat to low. Add the softened cream cheese and sour cream to the skillet. Stir continuously until the cream cheese melts and the mixture is smooth and combined.
- Stir in half (about 1/2 cup) of the shredded mozzarella and all the grated Parmesan. Mix until creamy and evenly combined. Taste and adjust salt and pepper.
- Sprinkle the remaining mozzarella evenly over the top. If your skillet is oven-safe, place it directly in the preheated oven; otherwise, transfer the dip to a small baking dish.
- Bake for 15–20 minutes, until the top is bubbly and lightly golden.
Serving
- Remove from the oven and let sit for 2–3 minutes. Garnish with chopped fresh thyme or parsley and serve hot with bread, crackers, or veggie sticks.
Notes
Crowd-pleasing options for serving include crusty sourdough, assorted crackers, or raw vegetable sticks. This dip can be prepared ahead of time and refrigerated.