Stuffed Mushroom Dip For Parties (Print)
Creamy mushroom and cheese dip inspired by classic stuffed mushrooms, perfect for entertaining.
# 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 & 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 Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Sauté shallot and garlic for 1–2 minutes until fragrant.
03 - Add chopped mushrooms and cook for 6–7 minutes, stirring occasionally, until liquid releases and 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 vegetables.
# Expert Tips:
01 -
- It captures everything people adore about stuffed mushrooms but in a shareable, scoopable format that's perfect for crowds
- The creamy, cheesy base pairs perfectly with the earthy mushrooms while being incredibly simple to prepare
02 -
- Make sure to cook the mushrooms until all their liquid has evaporated, otherwise your dip will end up watery instead of rich and creamy
- Letting the mushroom mixture cool slightly before folding it into the cheese prevents the cream cheese from melting too quickly and separating
03 -
- Grate your own cheese instead of buying pre shredded, which contains anti caking agents that can make the dip slightly grainy
- Use a food processor to pulse the mushrooms if you want them extra fine and more evenly distributed throughout the dip