Print

Creamy Baked Stuffed Mushroom Dip

Close-up of a hot, bubbly stuffed mushroom dip with a deeply browned, cheesy crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, cheesy, and savory dip that tastes like classic stuffed mushrooms, baked until hot and bubbly. This is an easy appetizer perfect for gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, finely chopped
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 ounces cooked Italian sausage, crumbled (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a similar-sized oven-safe skillet.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and onion. Cook, stirring occasionally, until the mushrooms have released their liquid and the mixture is soft, about 8 to 10 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant. If using sausage, add it now and cook until heated through. Remove the skillet from the heat and let the mixture cool slightly.
  4. In a large bowl, combine the softened cream cheese, sour cream, Parmesan cheese, mozzarella cheese, parsley, thyme, salt, and pepper. Mix until just combined.
  5. Fold the cooled mushroom and onion mixture into the cheese mixture until evenly distributed.
  6. Spread the dip evenly into the prepared baking dish. Sprinkle the top with extra Parmesan cheese and the breadcrumbs, if using.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is lightly golden brown.
  8. Let the dip rest for 5 minutes before serving warm with crackers, baguette slices, or vegetable sticks.

Notes

  • For a make-ahead option, prepare the dip mixture completely, cover it, and refrigerate for up to 24 hours. Add about 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a smoother texture, pulse the cooked mushroom mixture in a food processor before adding it to the cheese base.
  • Serve with low-carb vegetables like celery or bell pepper strips to keep this dip suitable for low-carb diets.

Nutrition

Find it online: https://cookifyme.com/stuffed-mushroom-dip-creamy-baked-recipe/