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
Nutrition
- Serving Size: 1/6 of recipe (approx. 1/3 cup)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: stuffed mushroom dip, creamy mushroom dip, baked mushroom appetizer, cream cheese dip, savory mushroom recipe
