Stuffed Mushroom Dip is a decadent and savory appetizer that transforms the flavors of classic stuffed mushrooms into a creamy, cheesy dip. Packed with earthy mushrooms, fragrant garlic, and melted parmesan cheese, this dip is the perfect comfort food for gatherings, game nights, or cozy evenings at home. Served hot and bubbly straight from the oven, it’s guaranteed to wow your family and guests.
The first time I made this Stuffed Mushroom Dip, I realized it was a crowd-pleaser with little effort required. The creamy blend of cheese with the rich, caramelized mushrooms is irresistible. Pair it with toasted baguette slices or crisp veggies, and it’ll disappear in minutes!
Why Our Stuffed Mushroom Dip Is the Best
Our Stuffed Mushroom Dip combines the rich, buttery flavor of sautéed mushrooms with creamy cheese and the perfect amount of garlic and thyme. Baked to golden, bubbly perfection, it’s an appetizer that’s both sophisticated and comforting. Using Greek yogurt gives it a lighter, tangy twist without sacrificing creaminess, making this dip stand out.
Ingredients Notes for Stuffed Mushroom Dip
- 8 oz baby bella mushrooms (about 2 cups sliced): Adds a rich, earthy flavor to the dip. Baby bellas are meaty and hold up well when cooked.
- 2 tbsp avocado oil: Perfect for sautéing mushrooms and garlic due to its high smoke point. Olive oil works as a substitute.
- 4 cloves garlic (minced): Provides aromatic depth and enhances the savory flavor.
- 1 tsp fresh thyme (or 1/4 tsp dried thyme): Adds an herbaceous note to complement the mushrooms.
- 1/2 tsp salt: Balances and enhances all the flavors.
- 8 oz softened cream cheese (1 cup): Creates a smooth and creamy base for the dip.
- 1/2 cup full-fat Greek yogurt: Adds tanginess and lightens up the dip slightly.
- 1 cup shredded parmesan cheese (divided): The key to a cheesy, golden crust and rich flavor.
Kitchen Tools Needed for Stuffed Mushroom Dip Delight
- Cast iron skillet (or oven-safe skillet)
- Mixing bowl
- Spoon or spatula
- Chef’s knife (for slicing mushrooms and mincing garlic)
- Oven
How to Make Stuffed Mushroom Dip
1. Soften the Cream Cheese
Leave the cream cheese out on the counter to soften while preparing the other ingredients. This ensures it blends easily with the other cheeses.
2. Preheat the Oven
Set your oven to 350°F so it’s ready when the dip is assembled.
3. Prepare the Mushrooms and Garlic
Remove the stems from the mushrooms and slice them evenly. Mince the garlic cloves to release their full flavor.
4. Sauté the Garlic and Thyme
Heat 2 tbsp avocado oil in a cast iron skillet over medium-low heat. Add the minced garlic and thyme, and sauté for about 3 minutes until soft and fragrant. Be careful not to burn the garlic.
5. Cook the Mushrooms
Add the sliced mushrooms to the skillet and toss frequently to coat them in the oil, garlic, and thyme. Cook for about 7 minutes, or until the mushrooms are softened but not mushy. Sprinkle with salt and remove from heat.
6. Prepare the Cheese Mixture
In a mixing bowl, combine the softened cream cheese, Greek yogurt, and 1/2 cup shredded parmesan. Mix until smooth and creamy.
7. Combine and Top
Add the cheese mixture to the skillet with the cooked mushrooms. Stir until the mushrooms are evenly coated. Smooth the surface and sprinkle the remaining 1/2 cup shredded parmesan over the top.
8. Bake the Dip
Place the skillet in the preheated oven and bake for 15 minutes, or until the dip is heated through and the cheese begins to melt.
9. Broil for the Perfect Finish
Increase the oven heat to broil and cook for an additional 5 minutes, or until the parmesan cheese on top is browned and bubbling.
10. Serve Hot
Remove the skillet from the oven and serve the dip immediately. Pair it with toasted baguette slices, crackers, or fresh veggies for dipping.
How to Store Stuffed Mushroom Dip
- In the fridge: Store leftovers in an airtight container for up to 3 days. To reheat, place the dip back in the skillet and warm it in the oven until bubbly.
- In the freezer: Freeze the dip before baking for up to 1 month. Thaw overnight in the fridge, then bake and broil as directed.
Stuffed Mushroom Dip Variations
- Bacon Mushroom Dip: Add 1/2 cup of cooked and crumbled bacon to the dip for a smoky, savory twist.
- Spinach and Mushroom Dip: Stir in 1 cup of cooked, chopped spinach for an earthy and nutritious addition.
- Four-Cheese Mushroom Dip: Replace the parmesan with a mix of mozzarella, asiago, and fontina cheese for extra cheesiness.
- Herbed Mushroom Dip: Add 1 tablespoon of fresh parsley and 1 teaspoon of rosemary for an extra layer of herbaceous flavor.
- Lighter Option: Use low-fat cream cheese and Greek yogurt for a slightly healthier version.
What to Serve With Stuffed Mushroom Dip
This Stuffed Mushroom Dip pairs perfectly with:
- Toasted Baguette Slices: Crunchy bread balances the creamy texture of the dip.
- Crackers: Choose buttery crackers or crispy flatbreads for a satisfying crunch.
- Veggies: Fresh celery sticks, carrot sticks, or sliced bell peppers make a lighter pairing.
- Pretzels: A salty and crunchy dipper that complements the cheesy flavor.
For an extra indulgent touch, serve alongside a charcuterie board or add it to a grazing table!
Top Tips for Perfect Stuffed Mushroom Dip
- Use fresh mushrooms: Fresh baby bella mushrooms (also called cremini mushrooms) have the best flavor and texture for this dip.
- Don’t overcook the mushrooms: Cook them until softened but still firm to avoid a watery dip.
- Grate your own parmesan: Pre-shredded cheese often has anti-caking agents that can affect the dip’s creaminess.
- Broil carefully: Keep an eye on the broil step to avoid burning the cheese topping.
Helpful Notes
- If you don’t have a cast iron skillet, transfer the mixture to a small baking dish before baking.
- For extra garlic flavor, roast the garlic before adding it to the skillet.
Tips from Well-Known Chefs
- Gordon Ramsay: Use high-quality parmesan for the best flavor payoff in your cheese topping.
- Ina Garten: Add a splash of white wine to the mushrooms while sautéing to enhance their flavor.
- Ree Drummond: Serve the dip directly in the skillet for a rustic, crowd-pleasing presentation.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of mushroom?
A: Absolutely! Cremini, shiitake, or button mushrooms all work well.
Q: Can I make this dip ahead of time?
A: Yes! Prepare the dip up to the baking step, cover, and refrigerate for up to 24 hours. Bake and broil just before serving.
Q: Can I use low-fat ingredients?
A: Yes, low-fat cream cheese and Greek yogurt can be used, though the dip may be slightly less rich.
Q: How can I make this vegetarian?
A: This dip is naturally vegetarian, but make sure the parmesan you use is free of animal rennet if you need it to be fully vegetarian.
Q: Can I double the recipe?
A: Absolutely! Use a larger skillet or baking dish and adjust the cooking time as needed.
More Delicious Mushroom Recipes
- Creamy Garlic Mushroom Soup
- Stuffed Portobello Mushrooms
- Cheesy Garlic Butter Mushroom Stuffed Chicken
Make this Stuffed Mushroom Dip for your next gathering and watch as it becomes the star of the table!
Stuffed Mushroom Dip
Ingredients
- – 8 oz baby bella mushrooms about 2 cups sliced
- – 2 tbsp avocado oil
- – 4 cloves garlic minced
- – 1 tsp fresh thyme or 1/4 tsp dried thyme
- – 1/2 tsp salt
- – 8 oz softened cream cheese 1 cup
- – 1/2 cup full-fat Greek yogurt
- – 1 cup shredded parmesan cheese divided into 2 half-cup portions
Instructions
- Soften Cream Cheese: Leave the cream cheese out on the counter to soften.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Mushrooms and Garlic: Remove the stems from the mushrooms and slice them. Mince the garlic cloves.
- Cook Garlic and Thyme: Heat the avocado oil in a cast iron skillet over medium-low heat. Add the garlic and thyme, cooking until soft and fragrant, about 3 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet. Toss frequently until the mushrooms are slightly soft, around 7 minutes. Salt the mushrooms and remove from heat.
- Mix Cheese: While the mushrooms cool slightly, mix the softened cream cheese, Greek yogurt, and 1/2 cup of shredded parmesan in a bowl.
- Combine and Top: Add the cheese mixture to the skillet with the cooked mushrooms. Mix well to combine. Top with the remaining 1/2 cup of shredded parmesan cheese.
- Bake: Place the skillet in the preheated oven and bake for 15 minutes.
- Broil: Switch the oven to broil and cook for an additional 5 minutes, or until the parmesan cheese on top is browned and bubbling.
- Serve: Remove from the oven and serve hot with toasted baguette slices, crackers, or fresh vegetables. Enjoy!
Notes
– Substitute Greek yogurt with sour cream if desired.
– Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.