Creamy Stuffed Mushroom Dip (Print version)
A hot, creamy baked mushroom dip with garlic, herbs, parmesan, mozzarella, and a crisp stuffed-mushroom-style topping.
# Ingredients:
For the mushroom filling
01 -
1 lb (450 g) baby bella mushrooms, stems trimmed and finely chopped
02 -
2 tablespoons unsalted butter
03 -
1 small shallot, finely chopped
04 -
3 cloves garlic, minced
05 -
1 tablespoon chopped fresh parsley
06 -
1 teaspoon fresh thyme leaves, chopped
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
For the creamy base
09 -
8 oz (225 g) cream cheese, softened
10 -
1/2 cup (120 g) sour cream
11 -
1 cup (100 g) shredded mozzarella
12 -
3/4 cup (75 g) grated parmesan, divided
For the topping
13 -
1/2 cup (30 g) panko breadcrumbs
14 -
1 tablespoon olive oil
15 -
1 tablespoon chopped fresh parsley, for serving
16 -
Toasted baguette, crackers, or vegetables, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 1 1/2 to 2 quart baking dish or small oven-safe skillet.
02 -
Melt the butter in a large skillet over medium heat. Add the mushrooms and shallot, then cook for 8-10 minutes until the mushrooms release their liquid and the pan looks mostly dry.
03 -
Stir in the garlic, parsley, thyme, salt, and black pepper. Cook for 1 minute until fragrant, then remove the skillet from the heat.
04 -
In a large bowl, stir the softened cream cheese, sour cream, mozzarella, and 1/2 cup parmesan until combined. Fold in the warm mushroom mixture and taste for seasoning.
05 -
Spread the dip in the prepared baking dish. Mix the panko, olive oil, and remaining 1/4 cup parmesan, then scatter it evenly over the top.
06 -
Bake for 15-18 minutes until the edges bubble and the top is golden. Let the dip rest for 5 minutes, sprinkle with parsley, and serve warm.
# Good to know:
01 -
Best served hot after a 5 minute rest.
02 -
Assemble up to 24 hours ahead, then add the topping right before baking.
03 -
For a heartier version, fold in 1/2 lb cooked crumbled Italian sausage.