Stuffed Mushroom Dip is rich, cheesy, and full of everything I love about classic stuffed mushrooms—without all the work. It takes all the savory, garlicky, herby goodness and transforms it into a warm, scoopable dip that’s perfect for parties, holidays, or just a cozy night in. This dip disappears fast every time I make it.
Why I Love This Recipe
I love this dip because it tastes just like stuffed mushrooms but is so much easier to prepare. There’s no need to fill individual mushroom caps—I just mix everything together and bake. It’s creamy, cheesy, and loaded with sautéed mushrooms, garlic, herbs, and a golden bubbly top. Plus, I can serve it with crusty bread, crackers, or fresh veggies, depending on the occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Fresh mushrooms, finely chopped (I like cremini or button)
-
Cream cheese, softened
-
Sour cream or mayo
-
Garlic, minced
-
Green onions or shallots, finely chopped
-
Grated parmesan cheese
-
Shredded mozzarella cheese
-
Italian seasoning
-
Salt and pepper
-
Olive oil or butter (for sautéing)
-
Optional: chopped parsley or breadcrumbs for topping
Directions
-
I preheat the oven to 375°F (190°C).
-
I heat olive oil or butter in a skillet over medium heat, then sauté the mushrooms, garlic, and green onions until softened and the liquid cooks off—about 6–8 minutes.
-
In a mixing bowl, I combine the sautéed mushroom mixture with cream cheese, sour cream or mayo, parmesan, mozzarella, Italian seasoning, salt, and pepper.
-
I transfer the mixture to a small baking dish and smooth the top. If I want, I sprinkle with extra cheese or a bit of seasoned breadcrumbs.
-
I bake for 20–25 minutes, until the dip is hot, bubbling, and golden on top.
-
I garnish with chopped parsley and serve it warm with toasted baguette slices, crackers, or veggies.
Servings and Timing
This recipe serves about 6–8 people as an appetizer.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
-
Spicy version: I add a pinch of red pepper flakes or a dash of hot sauce.
-
Add sausage: I mix in cooked, crumbled Italian sausage for a meatier dip.
-
Herby twist: I stir in fresh thyme, rosemary, or sage for extra depth.
-
Vegan version: I use dairy-free cream cheese and shredded cheese alternatives, plus vegan butter.
-
Breadcrumb topping: I mix breadcrumbs with melted butter and parmesan for a crispy topping.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the dip in a 300°F oven or microwave until hot and bubbly. I stir before serving if needed. I don’t recommend freezing, since the creamy texture can change.
FAQs
What mushrooms work best?
I usually use cremini or white button mushrooms, but portobello or baby bellas work well too. I just make sure to chop them small so they blend nicely into the dip.
Can I make this ahead of time?
Yes, I assemble the dip and refrigerate it (unbaked) for up to a day. When I’m ready to serve, I bake it straight from the fridge—just add a few extra minutes.
What can I serve with stuffed mushroom dip?
I love it with toasted baguette slices, crackers, pita chips, or sliced veggies like bell peppers and cucumbers.
Can I use low-fat cream cheese?
Yes, I’ve made it with light cream cheese and it still tastes great, though it may be a bit less rich.
How do I keep the dip from being watery?
I make sure to cook the mushrooms thoroughly so all the moisture evaporates before mixing them into the dip. This keeps the texture creamy, not soupy.
Conclusion
Stuffed Mushroom Dip is warm, comforting, and packed with that classic savory flavor I crave. It’s an easy appetizer that feels a little fancy but comes together fast. Whether I’m bringing it to a party or making a cozy snack at home, this dip always hits the spot and gets devoured down to the last scoop.
Print
Stuffed Mushroom Dip
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6–8
- Category: Appetizer
- Method: undefined
- Cuisine: American
Description
Stuffed Mushroom Dip is a warm, cheesy appetizer that captures all the savory, garlicky flavors of classic stuffed mushrooms—without the hassle. It’s rich, creamy, and perfect for parties, holidays, or cozy nights in.
Ingredients
[object Object]
Instructions
Preheat oven to 375°F (190°C).,In a skillet, heat olive oil or butter over medium heat. Sauté mushrooms, garlic, and green onions for 6–8 minutes until softened and most liquid is cooked off.,In a bowl, combine the mushroom mixture with cream cheese, sour cream or mayo, parmesan, mozzarella, Italian seasoning, salt, and pepper.,Spread mixture into a small baking dish. Top with extra cheese or breadcrumbs if desired.,Bake for 20–25 minutes, until hot, bubbly, and golden on top.,Garnish with parsley and serve warm with bread, crackers, or veggies.
Notes
Make ahead tip: Assemble and refrigerate unbaked for up to 1 day. Bake straight from the fridge, adding a few extra minutes.,Ensure mushrooms are cooked thoroughly to avoid watery dip.,Add red pepper flakes or cooked sausage for extra heat or heartiness.
Nutrition
- Serving Size: About 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: undefined
- Fat: 13g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: undefined
- Protein: 4g
- Cholesterol: undefined
