Name: Stuffed Mushroom Dip Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz baby bella mushrooms; 2 tbsp avocado oil; 4 cloves garlic, minced; 1 tsp fresh thyme (or 1/4 tsp dried thyme); 1/2 tsp salt; 8 oz softened cream cheese; 1/2 cup full fat Greek yogurt; 1 cup shredded parmesan cheese (divided into 2 half-cup portions)

Jump to Recipe

If you are on the lookout for a cozy, crowd-pleasing appetizer that feels both luxurious and comforting, this Stuffed Mushroom Dip might just become your new go-to. It combines the earthy richness of sautéed baby bella mushrooms with the creamy tang of cream cheese and Greek yogurt, all topped off with beautifully browned parmesan cheese. Whether it’s for game day, a casual get-together, or a special treat for yourself, the Stuffed Mushroom Dip delivers a perfectly balanced bite that’s packed with flavor and texture.

Stuffed Mushroom Dip Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple with a handful of accessible ingredients that each play a crucial role in creating the ultimate dip. From savory mushrooms to fragrant herbs and creamy cheeses, every component adds a layer of deliciousness that’s hard to resist.

Baby bella mushrooms (8 oz): These provide a deep, earthy flavor and a meaty texture that forms the heart of the dip.
Avocado oil (2 tbsp): A mild oil perfect for sautéing without overpowering the mushrooms and garlic.
Garlic cloves (4): Fresh garlic adds a punch of aroma and subtle heat, elevating every bite.
Fresh thyme (1 tsp) or dried thyme (1/4 tsp): This herb brings a delicate, slightly minty note that brightens the dish beautifully.
Salt (1/2 tsp): Enhances all the flavors, balancing the earthiness and creaminess perfectly.
Softened cream cheese (8 oz): The creamy base that adds richness and smooth texture to the dip.
Full fat Greek yogurt (1/2 cup): Adds tang and creaminess while keeping the dip light and balanced.
Shredded parmesan cheese (1 cup, divided): Half is mixed in for savory depth, and the other half forms a golden, bubbling crust on top.

How to Make Stuffed Mushroom Dip

Step 1: Prepare Your Ingredients

Begin by taking the cream cheese out of the fridge to soften to room temperature, which will make mixing easier later on. Preheat your oven to 350 degrees Fahrenheit so it’s ready when your dip mixture is assembled.

Step 2: Sauté the Mushroom Base

Trim the stems off the baby bella mushrooms and slice them. Mince the garlic cloves finely for an even distribution of flavor. Heat your avocado oil in a cast iron skillet over medium-low heat, then add the garlic and thyme. Cook gently until the garlic is soft and fragrant, around 3 minutes, careful not to let it burn.

Step 3: Cook the Mushrooms

Toss in the sliced mushrooms and cook, stirring frequently, until they become slightly tender and have released their moisture, about 7 minutes. Sprinkle with salt to bring out their natural umami, then remove the skillet from heat and let everything cool just a bit.

Step 4: Mix the Cheesy Goodness

While the mushrooms cool, combine the softened cream cheese, Greek yogurt, and half of the shredded parmesan cheese in a mixing bowl. Once combined, fold this creamy mixture into the mushrooms directly in your cast iron skillet and evenly spread it out.

Step 5: Bake and Broil to Perfection

Sprinkle the remaining parmesan cheese over the top of the dip. Place your skillet into the preheated oven and bake for 15 minutes to allow the flavors to meld and the dip to warm through. Then switch your oven to broil and broil the dip for about 5 minutes—or until the parmesan on top is beautifully browned and bubbling. This final step adds a crispy, irresistible crust.

How to Serve Stuffed Mushroom Dip

Garnishes

Garnishes can add freshness and appeal to your Stuffed Mushroom Dip. Consider a sprinkle of finely chopped fresh parsley or chives, which add a touch of color and brightness. A small drizzle of good quality olive oil or a few red pepper flakes can also give a lovely visual and flavor contrast for guests.

Side Dishes

This dip truly shines when served alongside crunchy, toasted baguette slices, an assortment of crackers, or fresh raw veggies like crisp celery sticks, carrot batons, and bell pepper strips. These options provide a satisfying crunch that complements the creamy, savory dip beautifully, making every bite balanced and delightful.

Creative Ways to Present

Serve your Stuffed Mushroom Dip right in the skillet or transfer it to a rustic ceramic bowl for a cozy, farmhouse-style presentation. For a fun twist, try filling toasted baguette cups or hollowed-out mini bell peppers with the dip for single-serving bites that double as appetizers and conversation starters.

Make Ahead and Storage

Storing Leftovers

Your Stuffed Mushroom Dip can be stored in an airtight container and kept in the refrigerator for up to 3 days. Make sure it cools completely before sealing to preserve the texture and flavors. When ready to enjoy, reheating gently preserves that creamy consistency.

Freezing

Although this dip tastes best fresh, you can freeze leftovers if needed. Place the dip in a freezer-safe container, leaving some space at the top for expansion. It will keep well for up to 2 months. Thaw slowly in the refrigerator overnight before reheating to keep the texture intact.

Reheating

For best results, reheat the dip in a low oven (about 300 degrees Fahrenheit) until warmed through, about 15 minutes. If you’re short on time, microwave in short bursts, stirring in between to ensure even warmth and to prevent separating of the creamy ingredients.

FAQs

Can I use button mushrooms instead of baby bella mushrooms?

Absolutely! Button mushrooms are milder in flavor but will work nicely in this dip. Baby bella mushrooms tend to be earthier and more robust, but swapping won’t compromise the overall deliciousness.

Is there a dairy-free version of Stuffed Mushroom Dip?

You can create a dairy-free version by substituting cream cheese and Greek yogurt with plant-based alternatives like cashew cream cheese or coconut yogurt. Make sure to pick ones that offer a similar creaminess and richness for the best results.

Can I prepare this dip ahead of time before baking?

Yes, you can mix everything except the final Parmesan topping and store it in the refrigerator for up to a day before baking. Just add the parmesan on top and bake right before serving for a fresh, hot dip.

What’s the best way to remove mushroom stems?

Simply hold the mushroom cap in one hand and gently twist the stem with the other to pull it out. This method keeps the caps mostly intact and perfect for slicing and cooking.

Why do we broil the dip at the end?

Broiling at the end caramelizes the parmesan cheese on top, creating a gorgeous golden crust that adds texture and a flavorful, slightly nutty finish that makes the dip irresistible.

Final Thoughts

If you’re craving a dish that feels like a warm hug and an exciting flavor adventure all at once, the Stuffed Mushroom Dip is ready to deliver. It’s simple to make, loaded with creamy goodness and umami, and offers endless opportunities for sharing with friends and family. Trust me, once you try this dip, it will earn a permanent spot on your appetizer rotation.

Stuffed Mushroom Dip Recipe

★★★★★

5.2 from 23 reviews

Author: Julian
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A creamy and savory stuffed mushroom dip featuring baby bella mushrooms sautéed with garlic and thyme, combined with rich cream cheese, Greek yogurt, and Parmesan, baked to bubbly perfection. Perfect as a warm appetizer served with toasted baguette, crackers, or fresh vegetables.

Ingredients

Scale

Mushrooms and Seasoning

8 oz baby bella mushrooms
2 tbsp avocado oil
4 cloves garlic, minced
1 tsp fresh thyme (or 1/4 tsp dried thyme)
1/2 tsp salt

Cheese Mixture

8 oz softened cream cheese
1/2 cup full fat Greek yogurt
1 cup shredded parmesan cheese (divided into 2 half-cup portions)

Instructions

Soften Cream Cheese: Remove the cream cheese from the refrigerator and leave it on the counter to soften, allowing easier mixing later.
Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the dip.
Prepare Mushrooms: Remove the stems from the baby bella mushrooms and slice the caps evenly.
Mince Garlic: Finely mince 4 cloves of garlic to release their aroma and flavor.
Sauté Garlic and Thyme: Heat 2 tablespoons of avocado oil in a cast iron skillet over medium-low heat. Add minced garlic and thyme and sauté until fragrant and soft, about 3 minutes.
Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook them, tossing frequently, until just softened and releasing their juices, about 7 minutes.
Season Mushrooms: Sprinkle 1/2 teaspoon of salt over the mushrooms, stir to combine, then remove the skillet from heat.
Cool Mushrooms Slightly: Allow the skillet and mushrooms to cool slightly to avoid melting the cream cheese when combined.
Mix Cheese Filling: In a mixing bowl, combine the softened cream cheese, Greek yogurt, and half a cup of shredded Parmesan cheese until smooth.
Combine Mushrooms and Cheese: Fold the cooked mushrooms into the cheese mixture until evenly distributed.
Assemble Dip: Return the mushroom and cheese mixture to the skillet and smooth the top. Sprinkle the remaining half cup of Parmesan cheese evenly over the top.
Bake the Dip: Place the skillet in the preheated oven and bake for 15 minutes to warm through and meld flavors.
Broil for Finish: Increase oven heat to broil and broil the dip for 5 minutes or until the Parmesan topping is golden brown and bubbling.
Serve: Remove from oven and serve immediately with toasted baguette slices, crackers, or fresh vegetables for dipping.

Notes

Use fresh thyme for best flavor; dried thyme works as a substitute in smaller quantity.
Softening the cream cheese beforehand ensures a smoother dip texture.
Avocado oil is used for its mild flavor and high smoke point.
This dip can be made ahead by preparing the mushroom-cheese mixture and baking just before serving.
For a lower-fat version, substitute Greek yogurt with non-fat Greek yogurt and use light cream cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking, Sautéing
Cuisine: American