Go Back
–+ servings
Creamy Stuffed Mushroom Dip

Creamy Stuffed Mushroom Dip that's Perfect for Any Gathering

This creamy stuffed mushroom dip combines earthy mushrooms with rich cheeses, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 16 oz Button Mushrooms, finely chopped Look for firm, plump mushrooms without dark spots.
  • 1 cup Cream Cheese, softened Substitute with dairy-free cream cheese for a vegan option.
  • 1 cup Shredded Mozzarella Cheese Any cheese that melts well can be used for variations.
  • ½ cup Grated Parmesan Cheese Use nutritional yeast for a vegan option.
  • ½ cup Sour Cream Consider Greek yogurt as a healthier alternative.
  • ¼ cup Mayonnaise Opt for vegan mayo if needed.
  • 3 cloves Garlic, minced Roasted garlic will add a sweeter flavor.
  • 1 small Onion, finely chopped Leeks make a milder substitute.
  • 1 tsp Dried Thyme Fresh thyme or other herbs can create flavor variations.
  • ½ tsp Crushed Red Pepper Flakes, optional Diced jalapeños can kick up the spice level.
  • Salt and Pepper Essential for flavor balance; adjust to taste.
For Garnish
  • ¼ cup Fresh Parsley, chopped Adds a burst of freshness and color to the presentation.

Equipment

  • Skillet
  • Baking Dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, add olive oil and sauté the finely chopped onion for 3-4 minutes until translucent.
  3. Stir in the minced garlic and cook for another 1-2 minutes until aromatic.
  4. Fold in the chopped button mushrooms and cook for 5-7 minutes until they lose moisture and become tender.
  5. Remove the skillet from heat and let the mixture cool for 5-10 minutes.
  6. In a separate bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
  7. Stir in the shredded mozzarella and grated Parmesan cheese along with the dried thyme, seasoning with salt and pepper to taste.
  8. Gently fold the cooled mushroom mixture into the creamy cheese blend evenly.
  9. Spoon the mixture into a baking dish and spread it evenly.
  10. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
  11. Let it cool for a few minutes, garnish with freshly chopped parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze before baking for up to 2 months, and reheat gently. Adjust seasonings as needed before baking.

Tried this recipe?

Let us know how it was!