Stuffed Mushroom Dip for Parties (Printable Version)

Creamy, savory dip blending sautéed mushrooms with cream cheese and parmesan. Warm, golden, and ready for gathering.

# 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:

01 - Preheat oven to 375°F.
02 - In a skillet over medium heat, add olive oil. Sauté shallot and garlic for 1-2 minutes, until fragrant.
03 - Add chopped mushrooms and cook for 6-7 minutes, stirring occasionally, until the 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 veggies.

# Expert Hints:

01 -
  • Takes all the flavors you love about stuffed mushrooms but turns them into something you can scoop onto crusty bread instead of wrestling with individual mushroom caps
  • The mushroom mixture gets cooked down first so every bite is concentrated umami goodness, not watery or bland
  • Can be prepped ahead and baked when guests arrive, which means you are not stuck in the kitchen missing all the fun
02 -
  • Do not rush the mushroom cooking step or skip letting the liquid evaporate, otherwise your dip will be watery instead of rich and creamy
  • Letting the cooked mushrooms cool slightly before folding them into the cheese mixture prevents the cream cheese from separating and becoming grainy
  • The dip is done when it is bubbly around the edges and golden on top, but give it a few minutes to cool before diving in or you will burn your tongue on that molten cheese
03 -
  • Use a food processor to pulse the mushrooms into evenly sized pieces, which helps them cook uniformly and prevents some chunks from staying too large while others disappear completely
  • Grate your own Parmesan instead of using pre grated cheese from a tub, as the fresh stuff melts better and has way more flavor

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