Stuffed Mushroom Dip
This warm and creamy Stuffed Mushroom Dip is loaded with savory mushrooms, garlic, and melted cheese, creating the perfect appetizer for any gathering. Serve with toasted baguette, crackers, or veggies for a crowd-pleasing treat!
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
- For extra flavor, add a splash of white wine when cooking the mushrooms.
- 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.
- 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.