Description
Stuffed Mushroom Dip with creamy cheese, savory mushrooms, and garlic, perfect for quick and comforting crowd-pleasing appetizer.
Ingredients
Scale
- 16 oz (450g) cream cheese, softened
- 1 lb (450g) mushrooms (cremini or button), finely chopped
- 1/4 cup (60ml) sour cream
- 1/3 cup (30g) grated Parmesan cheese, plus 2 tablespoons for topping
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup (30g) breadcrumbs (preferably Panko)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and lightly grease an 8-inch baking dish or cast-iron skillet. Position an oven rack in the center for even baking of your Stuffed Mushroom Dip.
- Step 2: Cook the mushrooms in a skillet with olive oil and 1 tablespoon butter over medium-high heat for 5-7 minutes until they release moisture and begin to brown. Add garlic and thyme, cook for another 1-2 minutes, and set aside 1/4 cup for topping.
- Step 3: Season the mushrooms with salt and pepper, then set aside a portion for topping later.
- Step 4: Prepare the cream cheese mixture by combining softened cream cheese, sour cream, 1/3 cup Parmesan, Worcestershire, parsley, and the mushroom mixture. Mix well.
- Step 5: Transfer the mixture to the prepared baking dish. Combine breadcrumbs, Parmesan, reserved mushrooms, and remaining butter. Sprinkle evenly over the dip.
- Step 6: Bake the dip uncovered for 20-25 minutes until bubbly and golden brown. Broil for 1-2 minutes for extra browning. Let sit for 5 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg