Stuffed Mushroom Dip

Cream cheese stuffed mushrooms in a delicious skillet dip!

Recipe By: Madeline
Prep: 10 minutesCook: 35 minutesTotal: 45 minutes
Servings: 8 servings 1x


  • 8oz baby bella mushrooms
  • 2 tbsp avocado oil
  • 4 cloves of garlic
  • 1 tsp fresh thyme (1/4 tsp dried thyme)
  • 1/2 tsp salt
  • 8oz softened cream cheese
  • 1/2 cup full fat Greek yogurt
  • 1 cup shredded parmesan cheese (separated into 2 half cup portions)


  1. Prior to making this dip, leave the cream cheese on the counter to soften
  2. Preheat oven to 350F
  3. Remove the stem of the baby bella mushrooms and slice
  4. Mince the garlic cloves
  5. Heat oil, garlic and thyme in a cast iron skillet over med-low heat
  6. Cook until soft and fragrant about 3 minutes
  7. Add the mushrooms to the cast iron skillet 
  8. Cook mushrooms, tossing frequently until slightly soft about 7 minutes
  9. Salt the mushrooms and remove from heat
  10. Allow the mushrooms and cast iron to cool slightly
  11. While the mushrooms cool, mix softened cream cheese, Greek yogurt, and 1/2 cup parmesan cheese
  12. Mix cheese mixture in with the cooked mushrooms and top with another 1/2 cup of parmesan cheese
  13. Place skillet in the oven to bake for 15 minutes
  14. Increase the heat to broil and broil for 5 minutes or until the parmesan is browned and bubbling
  15. Remove the skillet from the oven and enjoy with toasted baguette, crackers or veggies!


** for keto stuffed mushrooms dip substitute sour cream for the Greek yogurt

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.