Creamy Stuffed Mushroom Dip Recipe

Introduction

This Creamy Stuffed Mushroom Dip is a flavorful and comforting appetizer perfect for any gathering. Combining tender baby bella mushrooms with a rich blend of cream cheese, Greek yogurt, and parmesan, it bakes to golden perfection. Serve it warm with your favorite crackers or toasted baguette slices for an irresistible treat.

Ingredients

• 2 cups baby bella mushrooms (8 oz), sliced
• 2 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme (or 1/4 tsp dried thyme)
• 1/2 tsp salt
• 1 cup cream cheese (8 oz), softened
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded parmesan cheese, divided

Instructions

1. Step 1: Leave the cream cheese out on the counter to soften. Preheat your oven to 350°F. Remove stems from the mushrooms and slice them. Mince the garlic cloves.
2. Step 2: Heat avocado oil in a cast iron skillet over medium-low heat. Add the minced garlic and thyme, cooking until soft and fragrant, about 3 minutes.
3. Step 3: Add the sliced mushrooms to the skillet. Toss frequently until the mushrooms become slightly soft, around 7 minutes. Season with salt and remove from heat.
4. Step 4: While the mushrooms cool slightly, mix the softened cream cheese, Greek yogurt, and 1/2 cup of shredded parmesan in a bowl until well combined.
5. Step 5: Add the cheese mixture to the skillet with the cooked mushrooms and mix well. Top with the remaining 1/2 cup of shredded parmesan cheese.
6. Step 6: Place the skillet in the preheated oven and bake for 15 minutes.
7. Step 7: Increase the oven heat to broil and cook for an additional 5 minutes, or until the parmesan cheese is browned and bubbling.
8. Step 8: Remove from the oven and serve hot with toasted baguette, crackers, or fresh vegetables.

Tips & Variations

• Use full-fat Greek yogurt for the creamiest texture or swap with sour cream for a tangier flavor.
• Try adding chopped spinach or artichoke hearts for a twist on this dip.
• If you don’t have a cast iron skillet, use any oven-safe skillet or transfer the mixture to a baking dish before baking.
• For extra flavor, sprinkle with fresh herbs like parsley or chives before serving.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F until heated through, or microwave in short intervals, stirring occasionally. This dip is best enjoyed warm for the creamiest texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the mushroom mixture and cheese blend ahead and combine them just before baking. Keep everything refrigerated until ready to bake.

Can I use other types of mushrooms?

Absolutely! Cremini or button mushrooms work well in this recipe and can be substituted based on your preference or availability.

Creamy Stuffed Mushroom Dip Recipe

Print Recipe

★★★★★

5 from 81 reviews

This creamy stuffed mushroom dip combines sautéed baby bella mushrooms with garlic and thyme, blended into a luscious mixture of cream cheese, Greek yogurt, and parmesan. Baked until golden and bubbly, it’s perfect served hot alongside toasted baguette, crackers, or fresh veggies.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

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

Creamy Elements

• 1 cup cream cheese (8 oz), softened
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded parmesan cheese, divided

Instructions

1. Prepare Ingredients: Leave the cream cheese out on the counter to soften. Preheat your oven to 350°F (175°C). Remove the mushroom stems and slice the mushrooms. Mince the garlic cloves.
2. Sauté Garlic and Thyme: Heat the avocado oil in a cast iron skillet over medium-low heat. Add the minced garlic and thyme, cooking until they are soft and fragrant, about 3 minutes.
3. Cook Mushrooms: Add the sliced mushrooms to the skillet. Toss frequently as they cook until slightly soft, about 7 minutes. Season with salt and remove the skillet from heat.
4. Mix Creamy Base: While the mushrooms cool slightly, combine the softened cream cheese, Greek yogurt, and half of the shredded parmesan (1/2 cup) in a bowl, mixing until smooth.
5. Combine and Top: Add the cream cheese mixture back into the skillet with the cooked mushrooms. Mix thoroughly to combine. Sprinkle the remaining 1/2 cup of shredded parmesan over the top.
6. Bake: Place the skillet in the preheated oven and bake for 15 minutes.
7. Broil: Increase the oven temperature to broil and cook for an additional 5 minutes, until the parmesan cheese on top is browned and bubbly.
8. Serve: Remove from the oven and serve hot with toasted baguette slices, crackers, or fresh vegetables for dipping.

Notes

• Be sure to soften the cream cheese in advance for easy mixing.
• Use a cast iron skillet or any oven-safe skillet to go directly from stovetop to oven.
• Broiling at the end adds a delicious golden crust—watch carefully to avoid burning.
• Serve immediately for the best creamy, melty texture.
• For a lighter option, substitute low-fat Greek yogurt and reduced-fat cream cheese.

Keywords: stuffed mushroom dip, creamy mushroom dip, baked mushroom appetizer, cream cheese dip, garlic mushroom dip