Introduction

Stuffed Mushroom Dip is a creamy, cheesy appetizer that captures the rich flavors of sautéed mushrooms and garlic. It’s perfect for gatherings or cozy nights in, served warm with your favorite dippers.

The image shows six stuffed mushrooms arranged on a round white plate placed on a white marbled surface. Each mushroom features a dark brown cap as the base layer, topped with a creamy, slightly browned mixture that is light beige with specks of green herbs and small bits of orange, giving it a textured and inviting look. A woman's hand holding a fork is lifting one of the mushrooms, with the fork stuck into the soft mixture, showing the filling's dense and chunky texture. The background is softly blurred with another plate of stuffed mushrooms visible but out of focus, drawing attention to the mushrooms in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Heat olive oil or butter in a skillet over medium heat. Add sliced mushrooms and sauté for 8-10 minutes until browned and tender. Add garlic and cook for 1 minute more.
Step 2: Reduce heat to low. Add cream cheese and sour cream to the skillet, stirring until melted and fully combined.
Step 3: Stir in half of the shredded mozzarella and all the grated Parmesan. Mix until smooth and creamy.
Step 4: Sprinkle remaining mozzarella on top and transfer skillet to a preheated oven at 375°F. Bake for 15-20 minutes, until bubbly and golden on top.
Step 5: Garnish with fresh thyme or parsley and serve hot with bread, crackers, or veggie sticks.

Tips & Variations

Use a mix of mushrooms like cremini and shiitake for deeper flavor.
Swap sour cream with Greek yogurt for a tangier dip.
Add a pinch of red pepper flakes for a mild spicy kick.
Try fresh herbs such as basil or chives instead of thyme or parsley.

Storage

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

How to Serve

The image shows a white rectangular tray filled with stuffed mushrooms arranged in rows. Each mushroom has a base layer of light brown caps with a creamy white and green mixture piled on top, which looks slightly melted and textured with bits of spinach or herbs. The filling forms a small mound on each mushroom, giving a soft and rich look. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to the baking step and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I serve this dip with?

This dip pairs well with crusty bread, crackers, pita chips, or fresh vegetable sticks like carrots, celery, and bell peppers.

Stuffed Mushroom Dip Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This Stuffed Mushroom Dip is a creamy, cheesy appetizer featuring sautéed mushrooms blended with cream cheese, sour cream, mozzarella, and Parmesan. Baked until bubbly and golden, it’s perfect for serving hot with bread, crackers, or vegetable sticks.

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

Ingredients

Scale

Dip Ingredients

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

Sauté Mushrooms: Heat the olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and sauté for 8-10 minutes until they become browned and tender. Add minced garlic and cook for an additional minute to release its aroma.
Add Cream Cheese and Sour Cream: Reduce the heat to low. Add the softened cream cheese and sour cream to the skillet. Stir continuously until the cheeses melt completely and the mixture becomes smooth and well combined.
Mix Cheeses: Stir in half of the shredded mozzarella cheese and all of the grated Parmesan cheese. Continue mixing until the dip is creamy and uniformly blended.
Bake the Dip: Sprinkle the remaining mozzarella cheese evenly on top of the mixture in the skillet. Transfer the skillet to a preheated oven set to 375°F (190°C). Bake for 15-20 minutes until the cheese on top is bubbly and golden brown.
Garnish and Serve: Remove the skillet from the oven. Garnish the hot dip with fresh thyme or parsley. Serve immediately with bread, crackers, or vegetable sticks for dipping.

Notes

Use fresh mushrooms for the best flavor; cremini or white button mushrooms work well.
For a richer flavor, substitute butter for olive oil or vice versa.
You can make this dip ahead and refrigerate it before baking; just increase the bake time slightly to heat through.
Gluten-free bread or crackers make great accompaniments if gluten sensitivity is a concern.
Leftovers reheat well in the oven or microwave but may lose some crispiness on top.

Keywords: Stuffed Mushroom Dip, mushroom appetizer, creamy mushroom dip, baked cheese dip, party appetizer