Creamy Stuffed Mushroom Dip (Printable)

Rich, creamy mushroom dip with cream cheese, mozzarella, and savory herbs. Ideal for spreading on bread or crackers.

# What You'll 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 Steps:

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 Advice:

01 -
  • The combination of earthy mushrooms and three kinds of cheese creates that irresistible flavor everyone craves from stuffed mushrooms, but in shareable form
  • You get all the satisfaction of that classic appetizer without the tedious work of hollowing out individual mushroom caps
02 -
  • Getting all the moisture out of the mushrooms during cooking is crucial—any remaining water will make your dip watery instead of creamy
  • Room temperature cream cheese blends seamlessly, whereas cold cream cheese will leave you with annoying lumps that are nearly impossible to smooth out
03 -
  • Use a food processor to pulse the mushrooms into evenly small pieces if you want a more uniform texture
  • Let the sautéed mushrooms cool completely before folding them into the cheese mixture or the cream cheese can partially melt

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