Stuffed Mushroom Dip For Parties (Print Version)

Rich, creamy mushroom dip with cheese blend. Bakes until golden and bubbly, perfect for serving with bread, crackers, or fresh vegetables at any gathering.

# 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 Steps:

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 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 Tips:

01 -
  • Takes everything you love about stuffed mushrooms and turns it into something you can scoop onto bread without the fussy prep work
  • The mushroom filling gets properly concentrated and savory before it meets the cheese, so every bite actually tastes like mushrooms instead of just creamy dairy
  • You can assemble it hours ahead and just pop it in the oven when people arrive
02 -
  • Getting all the moisture out of the mushrooms in the skillet is the difference between a concentrated, flavorful dip and one that separates or tastes watery
  • Let the mushroom mixture cool slightly before mixing it into the cheeses, otherwise the heat can make the cream cheese seize up into weird lumps
  • The dip continues to thicken as it cools, so serving it while it is still hot from the oven gives you the best texture
03 -
  • Use a food processor to pulse the mushrooms into evenly small pieces if you want them to practically disappear into the cheese mixture
  • Try adding a tablespoon of white wine to the mushrooms while they cook for an extra layer of flavor
  • Broil the dip for the last 2 minutes if you want an extra crispy, golden top

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