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Creamy Baked Stuffed Mushroom Dip: The Ultimate Party Appetizer

Close-up of a baked stuffed mushroom dip in a white ramekin with a bubbly, browned cheese crust.
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This recipe transforms the classic stuffed mushroom into a rich, cheesy, and warm dip perfect for game days or holiday gatherings. It is an easy baked dip that delivers deep, savory mushroom flavor in a scoopable format.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound cremini (baby bella) mushrooms, finely chopped
  • 8 ounces bulk sweet Italian sausage (optional, omit for vegetarian)
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish or a similar-sized oven-safe skillet.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook until they release their liquid and the liquid evaporates, about 8 to 10 minutes.
  3. If using sausage, add it to the skillet with the mushrooms. Cook, breaking it up, until browned. Drain off any excess grease.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Remove the skillet from the heat and let it cool slightly.
  5. In a large bowl, combine the softened cream cheese, sour cream (or Greek yogurt), Parmesan cheese, parsley, thyme, salt, and pepper. Mix until smooth.
  6. Fold the cooled mushroom and sausage mixture into the cream cheese base. Stir in the shredded mozzarella cheese until just combined.
  7. Spread the mixture evenly into your prepared baking dish. Sprinkle a little extra Parmesan cheese over the top. If using, sprinkle breadcrumbs over the top for added texture.
  8. Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is lightly golden brown and bubbly.
  9. Let the dip rest for 5 minutes before serving warm with toasted baguette slices, sturdy crackers, or fresh vegetable sticks.

Notes

  • For a make-ahead appetizer, prepare the dip mixture completely, cover it, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • Serve this rich and cheesy dip with sturdy dippers like pita chips or slices of crusty bread to handle the weight of the filling.
  • If you skip the sausage, add 1/4 cup of finely chopped shallots along with the onion for extra savory depth in this vegetarian option.

Nutrition

Find it online: https://gourmetgaze.com/stuffed-mushroom-dip-recipe-easy-baked-appetizer/