Stuffed Mushroom Dip Recipe
This Stuffed Mushroom Dip transforms the classic appetizer into a creamy, cheesy, shareable dip that’s irresistible. With earthy mushrooms, rich cream cheese, and savory garlic-Parmesan flavor, it's the perfect party starter or cozy night snack. Ready in just 25 minutes, it’s a dish you'll come back to over and over again.
Ingredients
- Fresh button mushrooms: about 16–20 medium caps cleaned and stems removed
- 8 oz cream cheese: softened to room temperature
- 1/2 cup grated Parmesan cheese: fresh is best
- 2 cloves garlic: minced
- 1/3 cup breadcrumbs: for binding and crunch
- 1 tbsp chopped fresh thyme or parsley optional: adds freshness
Instructions
- Start by giving the mushrooms a good clean under running water. Gently dry them with a clean towel. Remove the stems carefully – you can use your hands or a small knife. If needed, hollow them out slightly more using a spoon.
- Take a mixing bowl and add the softened cream cheese, freshly grated Parmesan, minced garlic, and breadcrumbs. Stir until everything is smooth and well combined. For a little extra flavor, toss in some chopped thyme or parsley at this stage. The filling should be creamy but not too runny.
- Spoon a generous amount of the creamy filling into each mushroom cap, packing it in nicely. Arrange the stuffed mushrooms on a baking tray or in a shallow dish. Bake in a preheated oven at 375°F (190°C) for about 15–20 minutes. You’ll know it’s done when the tops turn golden, and the mushrooms are tender. The aroma? Absolutely divine.
Notes
- Dairy-Free: Use plant-based cream cheese and swap Parmesan for nutritional yeast.
- Gluten-Free: Sub breadcrumbs with gluten-free options or crushed GF crackers.
- Add Spice: A pinch of chili flakes or hot sauce gives it a kick.
- Make Ahead: Stuff and freeze uncooked mushrooms. Bake directly from frozen.
- Reheating: Use the oven for best texture. Avoid microwaving.
- Serving Suggestions: Serve with toasted baguette slices, crackers, or veggie sticks. Garnish with herbs and a drizzle of olive oil.