Description
This creamy and savory Stuffed Mushroom Dip combines sautéed mushrooms, garlic, and a blend of cheeses for a delicious appetizer. Baked until bubbly and golden, it’s perfect for serving with bread, crackers, or veggie sticks at any gathering.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Dairy Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme or parsley, chopped
Instructions
- Sauté Mushrooms: Heat olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and cook for 8-10 minutes until they are nicely browned and tender. Add the minced garlic and sauté for 1 more minute to release the flavors.
- Add Cream Cheese and Sour Cream: Reduce the heat to low. Stir in the softened cream cheese and sour cream, mixing continuously until both are melted and fully combined with the mushrooms, creating a creamy base.
- Incorporate Cheeses: Add half of the shredded mozzarella and all of the grated Parmesan cheese to the skillet. Stir well until the mixture is smooth and creamy, ensuring the cheeses are evenly melted throughout.
- Bake the Dip: Sprinkle the remaining mozzarella cheese evenly over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the dip is bubbly and golden brown on top.
- Garnish and Serve: Remove the dip from the oven and garnish with fresh thyme or parsley. Serve hot with your choice of bread, crackers, or vegetable sticks for dipping.
Notes
- For best results, use fresh mushrooms and avoid washing them with water; instead, clean them with a brush or paper towel.
- You can substitute fresh thyme with fresh parsley or dried herbs if preferred.
- To make this dip gluten-free, serve with gluten-free crackers or vegetable sticks.
- Use a cast-iron skillet or an oven-safe skillet to bake the dip.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
