Delicious Stuffed Mushroom Dip (Printable Version)

Creamy mushroom and cheese dip, golden and bubbly from the oven

# 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

# 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 liquid releases and 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 vegetables.

# Expert Advice:

01 -
  • It captures all the savory goodness of stuffed mushrooms without the fussy prep work of filling individual caps
  • The creamy, cheesy base balances perfectly with earthy mushrooms and aromatics
  • You can assemble it ahead and bake when guests arrive, leaving you free to actually socialize
02 -
  • Mushrooms release a lot of water when cooking so do not rush this step or your dip will be watery
  • Letting the mushroom mixture cool slightly prevents it from melting the cheese base too quickly when you fold it in
  • The dip is done when it is bubbly and golden but will thicken slightly as it stands
03 -
  • Use a food processor to pulse the mushrooms into even pieces if chopping by hand feels tedious
  • Grate your own Parmesan from a wedge rather than using pre-grated for better melting and flavor

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