Stuffed Mushroom Dip Recipe

Introduction

This Stuffed Mushroom Dip is a warm, creamy appetizer packed with rich flavors from sautéed mushrooms, garlic, and fresh thyme. Perfect for entertaining or a cozy night in, it pairs wonderfully with toasted baguette or crisp veggies.

Ingredients

• 2 cups baby bella mushrooms (8 oz), sliced
• 2 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme (or 1/4 tsp dried thyme)
• 1/2 tsp salt
• 1 cup cream cheese (8 oz), softened
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded parmesan cheese, divided

Instructions

1. Step 1: Leave the cream cheese out on the counter to soften. Preheat the oven to 350°F. Remove the stems and slice the mushrooms, then mince the garlic cloves.
2. Step 2: Heat avocado oil in a cast iron skillet over medium-low heat. Add the minced garlic and thyme, cooking until soft and fragrant, about 3 minutes.
3. Step 3: Add the sliced mushrooms to the skillet and toss frequently until they become slightly soft, around 7 minutes. Season with salt and remove from heat.
4. Step 4: While the mushrooms cool slightly, mix softened cream cheese, Greek yogurt, and 1/2 cup of shredded parmesan in a bowl until well combined.
5. Step 5: Add the cheese mixture to the skillet with the cooked mushrooms and mix well. Top the mixture with the remaining 1/2 cup of shredded parmesan cheese.
6. Step 6: Place the skillet in the preheated oven and bake for 15 minutes.
7. Step 7: Increase the oven heat to broil and cook for an additional 5 minutes, or until the parmesan cheese is browned and bubbling.
8. Step 8: Remove from the oven and serve hot with toasted baguette, crackers, or fresh vegetables.

Tips & Variations

• Use fresh thyme for the best flavor, but dried thyme works well when fresh isn’t available.
• Swap avocado oil for olive oil if preferred for a different flavor profile.
• For a spicier kick, add a pinch of red pepper flakes when cooking the garlic and thyme.
• Try adding chopped spinach or artichoke hearts to the cheese mixture for extra depth.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can prepare the dip mixture and mushroom sauté a day in advance. Store them separately in the refrigerator and combine before baking.

What can I serve with Stuffed Mushroom Dip?

This dip pairs perfectly with toasted baguette slices, crackers, pita chips, or fresh vegetables like carrots, celery, and bell pepper strips.

Stuffed Mushroom Dip Recipe

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★★★★★

4.4 from 117 reviews

This Stuffed Mushroom Dip is a creamy, savory appetizer featuring sautéed baby bella mushrooms blended with cream cheese, Greek yogurt, and parmesan. Baked and broiled to golden perfection, it’s perfect for serving warm alongside toasted baguette slices, crackers, or fresh veggies.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom and Aromatics

• 2 cups baby bella mushrooms (8 oz), sliced
• 2 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme (or 1/4 tsp dried thyme)
• 1/2 tsp salt

Cheese Mixture

• 1 cup cream cheese (8 oz), softened
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded parmesan cheese, divided

Instructions

1. Prepare Ingredients: Leave the cream cheese out on the counter to soften. Preheat the oven to 350°F. Remove stems from the mushrooms and slice them. Mince the garlic cloves to be ready for cooking.
2. Cook Aromatics: Heat the avocado oil in a cast iron skillet over medium-low heat. Add the minced garlic and thyme, cooking until soft and fragrant, approximately 3 minutes.
3. Sauté Mushrooms: Add the sliced mushrooms to the skillet. Toss them frequently and cook until they become slightly soft, about 7 minutes. Season with salt then remove the skillet from heat.
4. Prepare Cheese Mixture: While the mushrooms cool slightly, combine the softened cream cheese, Greek yogurt, and half of the shredded parmesan (1/2 cup) in a bowl and mix until well blended.
5. Combine Components: Add the cheese mixture into the skillet with the cooked mushrooms and mix everything thoroughly. Evenly sprinkle the remaining 1/2 cup of shredded parmesan on top.
6. Bake Dip: Place the skillet in the preheated oven and bake for 15 minutes to heat through and meld flavors.
7. Finish Under Broiler: Increase the oven temperature to broil and cook for an additional 5 minutes or until the parmesan cheese is browned and bubbling, creating a delicious crust.
8. Serve: Remove the skillet from the oven and serve the dip hot. It pairs beautifully with toasted baguette slices, crackers, or fresh vegetables for dipping.

Notes

• Use a cast iron skillet for even heat distribution and great oven safety.
• The dip can be made a few hours ahead and refrigerated; reheat in the oven before serving.
• Substitute fresh thyme with dried if fresh is unavailable, adjusting the amount accordingly.
• For a lighter option, use low-fat cream cheese and Greek yogurt.
• Serve immediately for best texture and flavor.

Keywords: stuffed mushroom dip, creamy mushroom dip, baked appetizer, parmesan mushroom dip, easy party dip