Go Back

Stuffed Mushroom Dip

A hot, bubbly, and cheesy dip baked in a cast iron skillet, featuring all the savory flavors of classic stuffed mushrooms with creamy cheeses, garlic, and caramelized cremini mushrooms.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Mushroom Mixture
  • 16 oz cremini or white mushrooms cleaned and sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 small shallot finely diced
Creamy Base
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup sour cream
  • 1.5 cups mozzarella cheese freshly shredded, divided
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 1 tsp fresh thyme chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Cast iron skillet or baking dish
  • Mixing bowls
  • Cutting board
  • Chef's Knife

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a cast-iron skillet or large pan, heat butter and olive oil over medium-high heat. Add sliced mushrooms and cook undisturbed for 4 minutes until deeply browned.
  3. Stir mushrooms and continue cooking until all moisture has evaporated. Reduce heat, add garlic and shallots, and sauté for 1-2 minutes until fragrant. Remove from heat and reserve 1/4 of the mixture for the topping.
  4. In a large bowl, mix softened cream cheese, sour cream, 1 cup of mozzarella, Parmesan, parsley, thyme, salt, and pepper until smooth.
  5. Fold the remaining sautéed mushroom mixture into the cheese base until well combined.
  6. Spread the dip evenly into an 8x8 baking dish or back into the wiped cast-iron skillet. Top with the remaining 1/2 cup of mozzarella and the reserved mushrooms.
  7. Bake for 20-25 minutes until the edges are bubbly and the cheese is melted. Optional: Broil for 2-3 minutes for a golden-brown crust.
  8. Let rest for 5 minutes, garnish with extra fresh parsley, and serve hot with toasted baguette slices or sturdy crackers.

Notes

Ensure you cook all the water out of the mushrooms during the sauté step to prevent a watery dip. Always use block cheese and grate it yourself for the best melting texture.