Stuffed Mushroom Dip For Parties (Printable)

Rich, savory mushroom dip with cream cheese and melted mozzarella. Perfect for sharing at any celebration.

# Ingredient List:

→ 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 - Heat olive oil in a skillet over medium heat. Sauté shallot and garlic for 1–2 minutes until fragrant.
03 - Add chopped mushrooms and cook for 6–7 minutes, stirring occasionally, until liquid releases and evaporates. Season with salt, pepper, and thyme. Remove from heat and cool slightly.
04 - In a large bowl, combine cream cheese, sour cream, mozzarella, Parmesan, and half the parsley. Mix until smooth.
05 - Fold the sautéed mushroom mixture into the cheese base until well incorporated.
06 - Spread the mixture evenly into a greased baking dish or ovenproof skillet.
07 - Bake for 20–25 minutes until golden brown and bubbly.
08 - Remove from oven, sprinkle with remaining parsley and optional red pepper flakes. Serve warm with toasted baguette slices, crackers, or fresh vegetables.

# Expert Tips:

01 -
  • It captures everything you love about stuffed mushrooms but serves eight people without the tedious prep work
  • The dip stays creamy and hot way longer than individual appetizers, so you can actually enjoy your own party
02 -
  • The mushroom mixture must cool slightly before mixing with the cheeses or your cream cheese will seize up into tiny, unappealing lumps
  • Dont skip the step of cooking down the mushroom liquid—thats where all the intense mushroom flavor lives
03 -
  • Use a box grater for your cheese instead of pre shredded—those anti caking agents keep cheese from melting smoothly
  • If the top is browning too fast, tent it loosely with foil but dont seal it tight or youll trap steam and lose your golden crust

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