Description
This Stuffed Mushroom Dip is a creamy, savory delight that brings friends and family together. Perfect for any gathering, it combines earthy mushrooms with rich cheeses for an irresistible appetizer.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme or parsley, chopped
Instructions
- In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Wait until the oil shimmers or the butter is fully melted, which should take about 1-2 minutes.
- Add 8 ounces of sliced mushrooms to the skillet and sauté for 8-10 minutes. You want the mushrooms to become golden brown and tender; avoid overcrowding the pan to ensure even cooking. Stir occasionally to prevent sticking.
- After the mushrooms are nicely browned, add 2 cloves of minced garlic and cook for an additional 1 minute. You’ll know it’s ready when the garlic becomes fragrant but not burnt.
- Reduce the heat to low and add 8 ounces of softened cream cheese and 1/2 cup of sour cream to the skillet. Stir continuously until the mixture is melted and fully combined, which should take about 3-4 minutes.
- Once creamy, stir in 1/2 cup of the shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. Mix until the cheeses are smooth and fully incorporated, about 2-3 minutes.
- Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the dip. Transfer the skillet to a preheated oven at 375°F and bake for 15-20 minutes. You'll know it’s done when the cheese is bubbly and golden brown.
- Remove from the oven and garnish with 1 teaspoon of fresh thyme or parsley. Serve hot with your choice of bread, crackers, or veggie sticks for dipping!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: For a lighter option, substitute Greek yogurt for sour cream. Ensure mushrooms are sautéed properly to avoid excess moisture in the dip.