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Creamy Baked Stuffed Mushroom Dip

Close-up of a hot, bubbly stuffed mushroom dip with a golden brown, crispy breadcrumb topping and fresh herbs.
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Make this easy, creamy, and cheesy Stuffed Mushroom Dip for your next gathering. It captures the savory flavor of classic stuffed mushrooms in a warm, scoopable appetizer format.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a similar-sized oven-safe skillet.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook until they release their liquid and start to brown, about 5 to 7 minutes.
  3. If using sausage, add it to the skillet with the mushrooms. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat and let it cool slightly.
  5. In a medium bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, sour cream (or Greek yogurt), parsley, thyme, salt, and pepper. Mix until smooth and well combined.
  6. Fold the cooled mushroom and sausage mixture into the cheese mixture until everything is evenly distributed.
  7. Spread the dip mixture evenly into the prepared baking dish. Sprinkle the top evenly with breadcrumbs.
  8. Bake for 20 to 25 minutes, or until the dip is hot, bubbly around the edges, and the topping is lightly golden brown.
  9. Let the dip rest for 5 minutes before serving warm with crackers, toasted baguette slices, or fresh vegetables.

Notes

  • For a vegetarian version, skip the sausage and sauté the mushrooms with 1 tablespoon of butter instead of oil for added richness.
  • This dip is great for meal planning; you can assemble the entire dip, cover it, and refrigerate it up to 24 hours before baking. Add 5 to 10 minutes to the bake time if baking straight from the refrigerator.
  • If you are looking for alternatives to traditional cooking methods, consider how sous-vide precision cooker techniques might apply to other recipes, though this dip is best baked.

Nutrition

Find it online: https://cutcooktaste.com/stuffed-mushroom-dip-recipe-easy-party-appetizer/