Stuffed Mushroom Dip
This indulgent Creamy Stuffed Mushroom Dip brings all the beloved flavors of classic stuffed mushrooms into a decadent, shareable appetizer. Featuring earthy sautéed mushrooms and aromatic garlic enveloped in a rich, cheesy cream base, it's baked until bubbly and golden, creating the ultimate crowd-pleaser for any gathering. It’s a comforting, savory delight that’s perfect for dipping.
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Boasts a rich, earthy mushroom flavor perfectly balanced with a blend of creamy cheeses.
- An incredibly versatile appetizer, ideal for parties, holidays, game nights, or a cozy night in.
- Comes together quickly with minimal hands-on time for maximum flavor impact, making it perfect for entertaining.
- Can be largely prepped in advance, simplifying your hosting duties.
- Irresistibly warm, gooey, and satisfying straight from the oven, promising a delightful texture with every scoop.
Ingredients
- 30 ml (2 tablespoons) olive oil or unsalted butter
- 225 g (8 ounces) cremini or white button mushrooms, thinly sliced
- 2 cloves garlic, finely minced
- 225 g (8 ounces) cream cheese, full-fat, softened at room temperature
- 120 ml (1/2 cup) sour cream, full-fat
- 240 ml (1 cup) shredded mozzarella cheese, divided (120ml for mixing, 120ml for topping)
- 60 ml (1/4 cup) grated Parmesan cheese
- 2.5 g (1/2 teaspoon) fine sea salt
- 1.25 g (1/4 teaspoon) freshly ground black pepper
- 5 g (1 teaspoon) fresh thyme or parsley, finely chopped, plus extra for garnish
Instructions
- In a medium cast-iron skillet or an oven-safe pan, heat 30 ml (2 tablespoons) of olive oil or unsalted butter over medium heat until it shimmers. Add the thinly sliced mushrooms and sauté them for 8 to 10 minutes, stirring occasionally, until they are beautifully browned, tender, and have released most of their moisture, concentrating their earthy flavor. Achieving good browning here is key to a flavorful dip.
- Add the finely minced garlic to the skillet with the mushrooms and cook for an additional minute, stirring constantly, until it becomes fragrant. Be mindful not to burn the garlic, as it can quickly turn bitter and detract from the dip's delicate taste.
- Reduce the heat to low. Add the softened full-fat cream cheese and sour cream to the skillet. Stir vigorously with a heat-proof spatula or wooden spoon until the cheeses are fully melted and smoothly incorporated with the mushrooms, creating a lusciously creamy base. This step ensures a homogenous and velvety texture.
- Stir in 120 ml (1/2 cup) of the shredded mozzarella cheese and all of the grated Parmesan cheese into the creamy mushroom mixture. Continue to mix until the added cheeses are melted and the dip is smooth and cohesive. Taste the mixture and adjust the seasoning with additional salt or pepper if desired.
- If using an oven-safe skillet, remove it from the heat. Evenly sprinkle the remaining 120 ml (1/2 cup) of shredded mozzarella cheese over the top of the dip. This layer will melt into a golden, bubbly crust.
- Preheat your oven to 190°C (375°F). Carefully transfer the skillet (or a baking dish if you transferred the mixture) to the preheated oven. Bake for 15 to 20 minutes, or until the dip is hot and bubbly around the edges and the cheese on top is beautifully golden brown and melted.
- Carefully remove the skillet from the oven. Garnish the hot dip generously with fresh chopped thyme or parsley just before serving. The fresh herbs add a vibrant contrast and aromatic finish. Serve immediately with crusty bread, your favorite crackers, or an assortment of fresh vegetable sticks for dipping.
Tools You’ll Need
- Large oven-safe skillet (e.g., cast iron) or a medium skillet and a 1.5-liter (6-cup) baking dish
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Heat-proof spatula or wooden spoon
- Oven mitts
Essential Success Tips
- Ensure your cream cheese is truly softened to room temperature for a lump-free, silky smooth dip. Cold cream cheese will result in a clumpy texture that is harder to incorporate.
- Avoid overcrowding the pan when sautéing mushrooms; cook them in batches if necessary. This allows them to brown deeply and develop intense flavor, rather than steaming.
- Always use fresh, good-quality cheeses. Freshly grated Parmesan melts better and has a superior, more authentic flavor compared to pre-grated varieties.
- If using a regular skillet that is not oven-safe, transfer the dip mixture to a greased 1.5-liter (6-cup) baking dish before topping with the remaining cheese and baking.
- For an extra layer of gourmet flavor, consider adding a splash of dry white wine or sherry to the mushrooms after they’ve browned, allowing it to cook down completely before adding the garlic.
Professional Cooking Secrets
- To deepen the mushroom flavor to an intense level, caramelize them thoroughly. Cook them until they develop a rich, dark brown color and stick to the pan slightly, then 'deglaze' with a tiny bit of water or wine to scrape up the flavorful 'fond' from the bottom of the pan.
- For an even more complex cheesy profile, experiment with a blend of cheeses beyond mozzarella and Parmesan. A touch of smoked gouda, Fontina, or Gruyère can elevate the dip's savoriness and add an extra layer of depth.
- To ensure your dip remains perfectly creamy upon reheating, add a tablespoon of milk or cream to the leftovers and stir gently over low heat until it comes back together smoothly, preventing any separation.
Notes
- Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 150°C (300°F) until warm through, or in the microwave in short bursts, stirring frequently.
- Variation: For a heartier, meatier dip, sauté 100 g (3.5 ounces) of finely crumbled mild or hot Italian sausage with the mushrooms in the first step.
- Spice it up: Add a pinch of red pepper flakes with the garlic for a subtle, warming kick that enhances the savory notes.
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture (steps 1-4) and store it in an oven-safe dish, covered, in the refrigerator for up to 24 hours. When ready to bake, add the remaining mozzarella and bake as directed, adding a few extra minutes to account for the cold dip.
What are the best dippers for this Creamy Stuffed Mushroom Dip?
This dip is incredibly versatile! Crusty baguette slices, pita bread wedges, various crackers (such as butter crackers, whole wheat crackers, or pretzel crisps), and fresh vegetable sticks like carrot, celery, and bell pepper all make excellent accompaniments. For a low-carb option, cucumber slices or endive leaves are wonderful.
What kind of mushrooms should I use for this recipe?
Cremini (baby bella) mushrooms offer a richer, earthier flavor and firmer texture than common white button mushrooms, making them an excellent choice. However, white button mushrooms will also work beautifully. For an extra gourmet touch, you can include a small amount of finely chopped shiitake or oyster mushrooms for added complexity.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 18g, Fat: 30g, Carbs: 10g (approximate per serving for 8 servings, without dippers. Nutritional values may vary based on specific brands and exact ingredient quantities used.)
Allergy Information
Contains dairy. For a vegetarian option, ensure vegetable oil is used instead of butter and that your Parmesan cheese is made without animal rennet. This recipe is naturally gluten-free if served with gluten-free dippers.
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