Stuffed Mushroom Dip Parties (Printable)

Creamy, savory dip blending sautéed mushrooms with cream cheese, mozzarella, and Parmesan. Ideal for parties and gatherings.

# What You'll Need:

→ Vegetables & Aromatics

01 - 2 cups cremini mushrooms, finely chopped
02 - 2 cloves garlic, minced
03 - 1 small shallot, finely diced
04 - 2 tablespoons fresh parsley, chopped

→ Dairy

05 - 8 oz cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Others

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon dried thyme
13 - 1/4 teaspoon crushed red pepper flakes (optional)

# Directions:

01 - Preheat oven to 375°F.
02 - In a skillet over medium heat, add olive oil. Sauté shallot and garlic for 1–2 minutes, until fragrant.
03 - Add chopped mushrooms and cook for 6–7 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
04 - In a large bowl, combine cream cheese, sour cream, mozzarella, Parmesan, and half of the parsley. Mix until smooth.
05 - Fold in the sautéed mushroom mixture until well combined.
06 - Spread the mixture into a greased baking dish or ovenproof skillet.
07 - Bake for 20–25 minutes, until golden and bubbly.
08 - Remove from oven, sprinkle with remaining parsley and optional red pepper flakes. Serve warm with toasted baguette slices, crackers, or fresh veggies.

# Expert Advice:

01 -
  • It delivers all the savory comfort of stuffed mushrooms without the tedious filling work
  • The creamy, cheesy base keeps everything warm and scoopable for hours
  • Most ingredients are probably already sitting in your fridge right now
02 -
  • Mushrooms retain water like crazy, and if you skip the step of cooking them until their liquid evaporates, your dip will end up watery and sad
  • Room temperature cream cheese mixes seamlessly, while cold cream cheese fights you and leaves tiny unappealing lumps throughout
  • Let the dip rest for about 5 minutes after baking, which seems impossible but actually lets it set up slightly for easier scooping
03 -
  • Use a microplane to grate your Parmesan fresh from the block, since pre grated cheese has anti caking agents that can make the dip grainy
  • If the dip starts browning too quickly, loosely tent it with foil for the last 5 minutes of baking

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