Make this Stuffed Mushroom Dip to get all of the flavor of a cream cheese stuffed mushrooms in a skillet dip. Mix the ingredients, bake in the oven and use some toasted baguette or veggies to dip!
One-pot
Beginner-friendly
You’ll Learn: How to skip the hassle of stuffing mushroom caps but still deliver great flavor
Worth It: Simple method, great results without fussy steps
Bonus: Simple swaps for easy customization
Why You’ll Love this Recipe
- Stuffed mushrooms without the work – the most tedious part to making stuffed mushrooms is filling each individual mushroom cap. Instead, make this recipe and get all of the flavor of cream cheese stuffed mushrooms in less than half the prep time!
- Great for parties – I love making this dip for parties because it is a crowd favorite and perfect to pair with other appetizers for a spread
- Vegetarian dip – This stuffed mushroom dip is the perfect vegetarian option! So many dips involve meat, so I always love having this for anyone who doesn’t eat meat
If you’re looking for another crowd pleasing snack, make a batch of this sweet and salty chex mix! It is perfect for the holidays or game day.
Serving Suggestions
I love to serve this cream cheese stuffed mushroom dip with baguette slices or crackers. You could also serve it with fresh veggies for a little crunch.
For an appetizer spread, you could serve this dip alongside spinach dip for another vegetarian option. For something a little less creamy, you could make orange chicken wings or air fryer popcorn chicken. If you want to add a dessert dip, make this chocolate dip for fruit.
Ingredients
- Cream cheese – the cream cheese creates the perfect creamy and tangy base for the dip
- Full fat greek yogurt – I like to use full fat Greek yogurt for the best texture, but you can also use low fat or non fat
- Shredded parmesan – I use some to mix into the dip and some to sprinkle on top
- Baby bella mushrooms – slice your mushrooms and saute them to soften before adding to the dip. I prefer to discard the chopped stems
- Avocado oil – I used avocado oil, but any neutral oil or butter will work
- Garlic – the garlic goes so well with the mushrooms and adds so much flavor to the dip
- Thyme – fresh or dried thyme will work here
- Salt – I used kosher salt, but you can use sea salt as well. Adjust the salt to taste
ingredient substitutions
I love using baby bella mushrooms for this recipe, but you can use any mushroom. Cremini mushrooms, white button mushrooms, or even portobello mushrooms can work in this recipe, because you are cutting them down to bite-size and sauteing them.
You can add any spices or flavors you would like in a stuffed mushrooms recipe to this dip. Sauteed onions or bacon would be so delicious. Black pepper or cayenne pepper are great additions too. If you don’t have fresh thyme, you could use fresh parsley instead.
If you would like a bit of crunch, add some toasted panko breadcrumbs on top. If you need to keep the dip gluten free, just make sure to use gluten-free panko.
How to Make
Step 1: Sauté mushrooms
Prior to making this dip, leave the cream cheese on the counter to soften. Then, preheat oven to 350F.
Next, clean your mushrooms with a damp paper towel. Remove the mushroom stems of the baby bella mushrooms and slice. Mince the garlic cloves.
Then, heat a couple of tablespoons of oil, garlic, and thyme in a cast iron skillet over med-low heat. Cook until soft and fragrant, about 3 minutes.
Add the mushrooms to the cast iron skillet. Cook mushrooms, tossing frequently until slightly soft, about 7 minutes.
Then, salt the mushrooms and remove from heat.
Step 2: Prepare cream cheese mixture
Allow the mushrooms and cast iron to cool slightly. While the mushrooms cool, mix softened cream cheese, Greek yogurt, and 1/2 cup parmesan cheese.
Then, mix cheese mixture in with the cooked mushrooms and top with another 1/2 cup of parmesan cheese.
Step 3: Bake and broil dip
Place skillet in the oven to bake for a total time of 15 minutes. Then, increase the heat to broil and broil for 5 minutes or until the parmesan is browned and bubbling.
Remove the skillet from the oven, garnish with a few teaspoons of thyme and enjoy with toasted baguette, crackers or veggies!
Step 4: Enjoy!
Storage and Reheating
I recommend eating this dip immediately for the best texture and flavor. If you want to save some of this dip, I recommend you spoon it out of the cast iron skillet and storing in an airtight container in the refrigerator.
Reheat the dip in a bowl in the microwave, or in the oven or toaster oven.
Check out These Other Dip Recipes
If you love the flavor of sauteed mushrooms, try this wild mushroom risotto. It is the perfect side dish for any special occasion.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Stuffed Mushroom Dip
Ingredients
- 8 oz baby bella mushrooms
- 2 tbsp avocado oil
- 4 cloves of garlic
- 1 tsp fresh thyme 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 separated into 2 half cup portions
Instructions
- Prior to making this dip, leave the cream cheese on the counter to soften
- Preheat oven to 350F
- Remove the stem of the baby bella mushrooms and slice
- Mince the garlic cloves
- Heat oil, garlic and thyme in a cast iron skillet over med-low heat
- Cook until soft and fragrant about 3 minutes
- Add the mushrooms to the cast iron skillet
- Cook mushrooms, tossing frequently until slightly soft about 7 minutes
- Salt the mushrooms and remove from heat
- Allow the mushrooms and cast iron to cool slightly
- While the mushrooms cool, mix softened cream cheese, Greek yogurt, and 1/2 cup parmesan cheese
- Mix cheese mixture in with the cooked mushrooms and top with another 1/2 cup of parmesan cheese
- Place skillet in the oven to bake for 15 minutes
- Increase the heat to broil and broil for 5 minutes or until the parmesan is browned and bubbling
- Remove the skillet from the oven and enjoy with toasted baguette, crackers or veggies!
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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