Stuffed Mushroom Dip Recipe
There’s just something about the rich, earthy flavor of mushrooms paired with creamy cheese that makes my heart sing, and this Stuffed Mushroom Dip truly brings all the cozy vibes to your table in one irresistible dish. Imagine all the savory goodness of classic stuffed mushrooms, transformed into a bubbling hot dip that’s perfect for sharing with friends at your next get-together—or for making an ordinary weeknight feel a whole lot more special. It’s got a little bit of everything: silky cream cheese, nutty Parmesan, mozzarella for perfect melty pulls, and pops of fresh parsley throughout. Trust me, once you dig in, you’ll find yourself daydreaming about this Stuffed Mushroom Dip long after the party is over.
Ingredients You’ll Need
The beauty of this dip lies in its simple yet carefully chosen ingredients—each one plays a special role in creating the ultimate balance of texture, flavor, and color. From the humble mushroom to a shower of fresh parsley, let’s celebrate what each brings to the table!
- Olive Oil: Helps the mushrooms develop a savory depth as they cook and prevents any sticking.
- Cremini or White Mushrooms (1/2 pound, finely chopped): The earthy star, giving the dip its classic stuffed mushroom profile and a meaty bite even without meat.
- Garlic (2 cloves, minced): Adds aromatic warmth and that irresistibly inviting aroma.
- Yellow Onion (1/4 cup, finely diced): Brings gentle sweetness and extra savoriness that rounds everything out.
- Cream Cheese (1 block, 8 ounces, softened): Gives the dip its signature creamy, dreamy texture—be sure to let it soften for easy mixing.
- Sour Cream (1/2 cup): Cuts through the richness and helps everything stay soft and scoopable.
- Parmesan Cheese (1/2 cup, grated): Adds a salty, nutty punch that keeps you coming back for more.
- Mozzarella Cheese (1/2 cup, shredded): Melts into gooey perfection—a non-negotiable for cheese pulls!
- Dried Thyme (1/4 teaspoon): Invites a hint of woodsy aroma to complement the mushrooms.
- Salt (1/4 teaspoon): Just enough to bring out the full range of flavors.
- Black Pepper (1/4 teaspoon): Adds mild heat and extra earthiness.
- Crushed Red Pepper Flakes (1/4 teaspoon, optional): For a subtle kick, totally up to your desired spice level.
- Fresh Parsley (1/4 cup, divided and chopped): Lends brightness, color, and the perfect finishing flourish.
How to Make Stuffed Mushroom Dip
Step 1: Prepare Your Oven
Begin by preheating your oven to 375°F (190°C). This ensures that your Stuffed Mushroom Dip will bake up evenly and get wonderfully golden and bubbly on top. A hot oven from the start also means you won’t lose any precious cheesy goodness as it heats.
Step 2: Sauté the Mushrooms, Onion, and Garlic
Heat the olive oil in a large skillet set over medium heat. Add all those finely chopped mushrooms, and watch as they cook down, releasing their moisture and concentrating in flavor. This takes about 8 to 10 minutes—give them a little patience, and they’ll reward you with deep, umami richness. Toss in the garlic and onion, and cook just until everything softens and smells fantastic, about 2 to 3 minutes more. Once done, take the pan off the heat and set the mixture aside to cool for a few minutes.
Step 3: Mix the Creamy Base
Grab a large bowl and combine the softened cream cheese, sour cream, Parmesan, mozzarella, thyme, salt, pepper, and crushed red pepper flakes if you like a little heat. Stir until smooth—the texture should already be so inviting, you’ll be tempted to taste (go ahead, I won’t tell!). This creamy blend is what will transform the sautéed mushrooms into the ultimate Stuffed Mushroom Dip.
Step 4: Combine and Fold
Time to unite all that cheesy goodness with your flavorful mushroom mixture. Fold the cooled mushrooms, garlic, and onion into your creamy cheese base, along with half of the chopped parsley. Be gentle—this makes sure every scoop is packed with mushrooms and flecks of fresh herbs.
Step 5: Bake Until Bubbling
Transfer the mixture to a small baking dish, smoothing the top so it bakes evenly. Slide it into the oven and bake for 20 to 25 minutes, or until the dip is hot and the surface is golden brown with little bubbles popping at the edges. That’s when the cheeses will have melted into each other and the flavors meld perfectly. Sprinkle with the remaining parsley for a beautiful color boost before serving.
How to Serve Stuffed Mushroom Dip
Garnishes
This dip is gorgeous as is, but a sprinkle of freshly chopped parsley instantly brightens up the whole dish and signals the freshness inside. You can also top with extra Parmesan for a touch of salt and a sweet little crispy finish once the dip comes out of the oven.
Side Dishes
Stuffed Mushroom Dip pairs perfectly with crisp toasted baguette slices, classic crackers, or even sturdy vegetable sticks like celery, carrots, and bell peppers. Lay them out on a pretty platter so guests can scoop and swipe to their heart’s content—trust me, that creamy dip deserves a worthy dippable partner!
Creative Ways to Present
If you want to score presentation points, serve the dip directly in a cast iron skillet for extra rustic charm. For a party, spoon individual portions into little ramekins for cute, personal servings. Leftovers? Try slathering the dip onto warm crostini, or even stuff it into mushroom caps for a flavorful twist on the original inspiration.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, just transfer the cooled Stuffed Mushroom Dip to an airtight container. Keep it refrigerated for up to 3 days; the flavors deepen over time, making it even more crave-worthy the day after it’s baked.
Freezing
Planning ahead? You can assemble the unbaked dip, tightly wrap it, and freeze for up to one month. When you’re ready to dive in, thaw overnight in the fridge, then bake as usual until piping hot and bubbly. Freezing after baking can sometimes change the creamy texture, but it’s still delicious for a last-minute snack!
Reheating
To reheat, place the Stuffed Mushroom Dip in an oven-safe dish, cover loosely with foil, and bake at 350°F for 15 to 20 minutes, or until fully warmed. For single servings, a quick spin in the microwave for 30–60 seconds works perfectly—just stir halfway through for even heat.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini and white mushrooms give a classic flavor, feel free to experiment with shiitake, portobello, or a blend for a deeper, more complex mushroom taste in your Stuffed Mushroom Dip.
Is this dip gluten-free?
The dip itself contains no gluten, but make sure any dippers you serve—such as crackers or bread—fit your guests’ dietary needs. Most gluten-free breads and crackers work beautifully here.
Can I make Stuffed Mushroom Dip ahead of time?
Yes! You can prepare the dip up to a day in advance and store it, unbaked, in the refrigerator. Just pop it in the oven before serving so it’s freshly hot and bubbly—your guests will never know you made it ahead!
How do I add meat, like sausage or bacon?
For a heartier, more savory twist, stir in a few tablespoons of cooked crumbled sausage or crispy bacon before baking. This riff on Stuffed Mushroom Dip is always a huge crowd pleaser.
What else can I do with leftovers?
Leftover dip is a revelation on grilled cheese sandwiches, stirred into warm pasta, or spread over roasted potatoes. It’s so versatile, you’ll be looking for excuses to make a double batch of Stuffed Mushroom Dip every time.
Final Thoughts
This Stuffed Mushroom Dip is pure comfort in a bowl and comes together so easily, it feels almost magical. Whether you’re planning a holiday party, hosting family, or just craving something delicious, give this recipe a whirl—you’ll find every scoop a little celebration of mushroom-loving joy!
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Stuffed Mushroom Dip Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Stuffed Mushroom Dip is a creamy and savory appetizer that is perfect for parties and gatherings. Packed with mushroom flavor and gooey cheese, this warm dip is sure to be a hit with your guests.
Ingredients
Mushroom Mixture:
- 1 tablespoon olive oil
- 1/2 pound cremini or white mushrooms, finely chopped
- 2 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
Dip:
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley, divided
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté mushrooms: In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until browned. Add garlic and onion, cook until softened.
- Prepare dip: In a bowl, mix cream cheese, sour cream, Parmesan, mozzarella, thyme, salt, pepper, and red pepper flakes. Stir in mushroom mixture and half of the parsley.
- Bake: Transfer dip to a baking dish, bake for 20–25 minutes until bubbly.
- Serve: Sprinkle with remaining parsley before serving.
Notes
- Serve warm with toasted bread, crackers, or veggies.
- For extra flavor, add cooked sausage or bacon.
- Can be made ahead and baked when needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 2g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
