Stuffed Mushroom Dip For Parties (Printable Version)
Creamy, savory dip inspired by classic stuffed mushrooms with cheese and herbs.
# What You 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 mushrooms release their liquid and it 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 -
- Takes everything you love about stuffed mushrooms and turns it into something you can scoop onto crackers or bread without the fussy prep work
- The creamy base balances perfectly with earthy sautéed mushrooms, creating that addictive savory flavor everyone craves at parties
02 -
- Mushrooms release a surprising amount of liquid as they cook, and you really need to wait for it to fully evaporate or your dip will end up watery
- Letting the mushroom mixture cool slightly before folding it into the cheese prevents the cream cheese from melting and separating
03 -
- Use a food processor to pulse the mushrooms into uniform pieces quickly and efficiently
- Grate your own Parmesan instead of buying pre grated for better melting and more intense flavor