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Creamy Baked Stuffed Mushroom Dip

Close-up of hot, cheesy stuffed mushroom dip topped with parsley, served with crackers.
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Make this easy, hot, and cheesy dip that captures the savory flavor of classic stuffed mushrooms. It is perfect for parties or game days and serves well with crackers or bread.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound cremini (baby bella) mushrooms, finely chopped
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • Optional: 1/4 cup cooked, crumbled sausage or bacon 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 the olive oil in a large skillet over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8 to 10 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove the skillet from the heat and let the mushroom mixture cool slightly.
  4. In a medium bowl, combine the softened cream cheese, sour cream (or Greek yogurt), Parmesan cheese, 1/2 cup of the mozzarella cheese, parsley, thyme, salt, and pepper. Mix until smooth.
  5. Fold the cooled mushroom and garlic mixture into the cheese mixture until everything is evenly combined.
  6. Spread the dip mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. If using, sprinkle the cooked sausage or bacon over the cheese layer.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden brown.
  8. Let the dip cool for 5 minutes before serving warm with tortilla chips, toasted baguette slices, or vegetable sticks.

Notes

  • You can prepare the dip mixture up to 24 hours in advance. Cover and refrigerate, then add the top layer of cheese before baking. Add 5 to 10 minutes to the bake time if baking straight from the refrigerator.
  • For a richer flavor, substitute sour cream with an equal amount of softened cream cheese.
  • If you prefer a smoother texture, pulse the mushrooms in a food processor until finely chopped instead of chopping by hand.

Nutrition

Find it online: https://hearthbite.com/stuffed-mushroom-dip-creamy-baked-cheese-dip/