Stuffed Mushroom Dip

Stuffed Mushroom Dip takes all the rich, savory flavors of classic stuffed mushrooms and turns them into a creamy, crowd-pleasing dip. It’s cheesy, garlicky, and loaded with finely chopped mushrooms and herbs — the perfect appetizer for parties, holidays, or cozy nights in.

Why I Love This Recipe

I love that this dip gives me all the flavor of stuffed mushrooms without the hassle of filling each one. It’s warm, comforting, and incredibly addictive with crusty bread, crackers, or even veggies. It’s always the first thing gone at gatherings, and it’s super easy to make ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh mushrooms (finely chopped – white, cremini, or a mix)

• Cream cheese (softened)

• Sour cream or plain Greek yogurt

• Grated Parmesan cheese

• Shredded mozzarella or Swiss cheese

• Garlic (minced)

• Onion or shallot (finely diced)

• Olive oil or butter (for sautéing)

• Fresh parsley or thyme (chopped)

• Salt and pepper

• Optional: breadcrumbs for topping

Directions

1. I preheat the oven to 375°F.

2. In a skillet, I heat oil or butter over medium heat and sauté the onion for 2–3 minutes until soft.

3. I add the chopped mushrooms and cook until they release their moisture and become golden and tender. I stir in the garlic and cook for another minute.

4. In a mixing bowl, I combine the cooked mushroom mixture with softened cream cheese, sour cream, Parmesan, mozzarella, herbs, salt, and pepper.

5. I spread the mixture into a greased baking dish.

6. If I want extra texture, I sprinkle breadcrumbs and a little extra cheese on top.

7. I bake for 20–25 minutes, until bubbly and golden on top.

8. I let it cool slightly before serving with toasted bread, chips, or crackers.

Servings and Timing

Serves 6–8 as an appetizer
Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes

Variations

• I sometimes mix in cooked sausage for extra flavor.

• A splash of white wine while sautéing the mushrooms gives it a restaurant-quality touch.

• I use goat cheese or Gruyère for a more gourmet twist.

• For a lighter version, I use light cream cheese and Greek yogurt.

Storage/Reheating

Leftovers keep in the fridge for up to 3 days. I reheat them in the oven at 350°F or in the microwave until warm and bubbly. It’s just as good the next day — maybe even better.

FAQs

Can I make this dip ahead of time?

Yes. I prep and assemble it in the baking dish, then cover and refrigerate. When ready to serve, I just bake it as usual.

What mushrooms work best?

I usually use cremini or white mushrooms, but baby bella or a mix of wild mushrooms add even more flavor.

Can I make it dairy-free?

Yes. I’ve made it with dairy-free cream cheese and vegan cheese, and it still turns out creamy and flavorful.

What should I serve with this dip?

Toasted baguette slices, crackers, pita chips, or fresh veggies all work great.

Can I freeze this dip?

I don’t recommend freezing it, since the texture can change, but it stores well in the fridge for a few days.

Conclusion

Stuffed Mushroom Dip is the ultimate warm, savory dip that brings all the best parts of stuffed mushrooms into a creamy, shareable form. It’s easy to make, endlessly customizable, and always a hit — whether I’m hosting a party or just treating myself to a comforting snack.

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