Stuffed Mushroom Dip Recipe

Introduction

This Stuffed Mushroom Dip is a creamy, savory treat perfect for sharing at any gathering. Combining tender mushrooms with a rich blend of cream cheese, Greek yogurt, and Parmesan, it’s sure to please mushroom lovers and dip fans alike.

Ingredients

• 8 oz baby bella mushrooms
• 2 tbsp avocado oil
• 4 cloves of garlic
• 1 tsp fresh thyme (or 1/4 tsp dried thyme)
• 1/2 tsp salt
• 8 oz softened cream cheese
• 1/2 cup full fat Greek yogurt
• 1 cup shredded Parmesan cheese (divided into two 1/2 cup portions)

Instructions

1. Step 1: Leave the cream cheese out on the counter to soften before you begin.
2. Step 2: Preheat your oven to 350°F (175°C).
3. Step 3: Remove the stems from the baby bella mushrooms and slice the caps.
4. Step 4: Mince the garlic cloves finely.
5. Step 5: Heat the avocado oil, garlic, and thyme together in a cast iron skillet over medium-low heat.
6. Step 6: Cook until the garlic is soft and fragrant, about 3 minutes.
7. Step 7: Add the sliced mushrooms to the skillet.
8. Step 8: Cook the mushrooms, stirring frequently, until they are slightly soft, about 7 minutes.
9. Step 9: Sprinkle salt over the mushrooms and remove the skillet from heat.
10. Step 10: Let the skillet and mushrooms cool slightly.
11. Step 11: While the mushrooms cool, mix the softened cream cheese, Greek yogurt, and 1/2 cup Parmesan in a bowl until smooth.
12. Step 12: Stir the cheese mixture into the cooked mushrooms in the skillet, then sprinkle the remaining 1/2 cup Parmesan on top.
13. Step 13: Place the skillet in the preheated oven and bake for 15 minutes.
14. Step 14: Increase the oven temperature to broil and broil for 5 minutes or until the Parmesan on top is browned and bubbling.
15. Step 15: Remove the skillet from the oven and serve warm with toasted bread or crackers.

Tips & Variations

• Use fresh thyme when possible for a brighter flavor, but dried thyme works well in a pinch.
• Try swapping avocado oil for olive oil for a different taste profile.
• Add a pinch of red pepper flakes to the garlic and oil for a little heat.
• Serve with toasted baguette slices or sturdy crackers for the best dipping experience.

Storage

Store any 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 the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, cremini or button mushrooms make great substitutes if you don’t have baby bella mushrooms.

Is it possible to make this dip dairy-free?

You can try using dairy-free cream cheese and yogurt alternatives, but the flavor and texture may differ from the original recipe.

Stuffed Mushroom Dip Recipe

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★★★★★

4.8 from 67 reviews

This Stuffed Mushroom Dip is a creamy, savory appetizer combining tender baby bella mushrooms with a rich blend of cream cheese, Greek yogurt, and Parmesan cheese. Sautéed garlic and fresh thyme add aromatic depth, while a broiled Parmesan topping creates a golden, bubbly finish perfect for serving with toasted bread or crackers.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms and Aromatics

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

Cheese Mixture

• 8 oz softened cream cheese
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded Parmesan cheese (divided into two 1/2 cup portions)

Instructions

1. Soften the Cream Cheese: Leave the cream cheese on the counter prior to preparation to allow it to soften for easier mixing.
2. Preheat the Oven: Set your oven to 350°F (175°C) in preparation for baking the dip later.
3. Prepare the Mushrooms: Remove the stems from the baby bella mushrooms and slice the caps. Mince the garlic cloves finely.
4. Sauté Aromatics: Heat the avocado oil, minced garlic, and thyme in a cast iron skillet over medium-low heat. Cook for about 3 minutes until the garlic is soft and fragrant.
5. Cook Mushrooms: Add the sliced mushrooms to the skillet. Toss frequently and cook until the mushrooms are slightly soft, about 7 minutes.
6. Season and Cool: Sprinkle the salt over the cooked mushrooms, then remove the skillet from the heat. Allow the mushrooms and skillet to cool slightly.
7. Mix Cheese Filling: In a bowl, combine the softened cream cheese, Greek yogurt, and 1/2 cup of the shredded Parmesan cheese until smooth and well incorporated.
8. Combine and Assemble: Stir the cooled mushrooms into the cheese mixture. Return the mixture to the skillet and top evenly with the remaining 1/2 cup of Parmesan cheese.
9. Bake the Dip: Place the skillet in the oven and bake at 350°F for 15 minutes to warm and meld the flavors.
10. Broil for Finish: Increase the oven heat to broil. Broil the dip for 5 minutes or until the Parmesan top is browned and bubbling.
11. Serve: Remove the skillet from the oven and serve the dip warm, ideally paired with toasted bread or crackers.

Notes

• Be sure to allow the cream cheese to soften for easier mixing and a smoother dip.
• The cast iron skillet doubles as a cooking and serving dish, adding rustic charm.
• Broiling at the end is key for achieving the golden, bubbly cheese crust.
• For a dairy-free alternative, substitute with plant-based cream cheese and Greek yogurt.
• This dip pairs beautifully with toasted baguette slices, crackers, or fresh vegetable sticks.

Keywords: Stuffed mushroom dip, creamy mushroom dip, baked appetizer, Parmesan dip, party appetizers