Stuffed Mushroom Dip Recipe
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.
- 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
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
- Soften the Cream Cheese: Leave the cream cheese on the counter prior to preparation to allow it to soften for easier mixing.
- Preheat the Oven: Set your oven to 350°F (175°C) in preparation for baking the dip later.
- Prepare the Mushrooms: Remove the stems from the baby bella mushrooms and slice the caps. Mince the garlic cloves finely.
- 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.
- Cook Mushrooms: Add the sliced mushrooms to the skillet. Toss frequently and cook until the mushrooms are slightly soft, about 7 minutes.
- 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.
- 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.
- 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.
- Bake the Dip: Place the skillet in the oven and bake at 350°F for 15 minutes to warm and meld the flavors.
- Broil for Finish: Increase the oven heat to broil. Broil the dip for 5 minutes or until the Parmesan top is browned and bubbling.
- 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
Find it online: https://annakocht.com/stuffed-mushroom-dip-recipe/
