Stuffed Mushroom Dip For Gatherings (Printable)
Warm, cheesy mushroom dip baked until bubbly—perfect with crusty bread, crackers, or fresh vegetables.
# 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 & Seasonings
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 (optional)
# Steps:
01 - Preheat oven to 375°F for baking.
02 - Heat olive oil in a nonstick skillet over medium heat. Sauté shallot and garlic for 1–2 minutes until fragrant.
03 - Add chopped mushrooms to the skillet. 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 mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, and half of the parsley. Mix until smooth and creamy.
05 - Fold the sautéed mushroom mixture into the cheese base until well incorporated.
06 - Spread the mixture into a greased ovenproof baking dish or skillet, creating an even layer.
07 - Bake for 20–25 minutes until the top is golden brown and the dip is bubbly around the edges.
08 - Remove from oven and 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 but makes it shareable and scoopable
- Vanishes from party spreads faster than you can say seconds please
02 -
- Getting all the moisture out of the mushrooms is crucial or your dip will turn out watery
- Letting the mushroom mixture cool before mixing with cheese prevents the cheese from melting prematurely
03 -
- Fine chopping the mushrooms by hand gives you better texture control than a food processor
- Let the dip rest for about 5 minutes after baking so it sets up slightly and is easier to scoop