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Ultimate Creamy Baked Stuffed Mushroom Dip

A baked stuffed mushroom dip in a glass dish, featuring a thick, golden brown, crispy breadcrumb topping.
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Make this rich, savory dip that captures the flavor of classic stuffed mushrooms. It is creamy, cheesy, and perfect served warm as an appetizer for any gathering.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound cremini (baby bella) mushrooms, finely chopped
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • 4 ounces bulk mild Italian sausage (optional, omit for vegetarian)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1/4 cup breadcrumbs (Panko preferred)

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 the olive oil in a large skillet over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they release their liquid and the liquid evaporates, about 8 to 10 minutes. You want the mushrooms to brown slightly.
  3. Add the minced shallot and cook for 2 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
  4. If using sausage, add it to the skillet. Cook, breaking it up with a spoon, until browned through. Drain off any excess grease. Remove the skillet from the heat.
  5. In a large bowl, combine the softened cream cheese, sour cream, 1/2 cup Parmesan cheese, mozzarella cheese, parsley, Worcestershire sauce, and thyme. Mix until just combined.
  6. Fold the cooked mushroom and sausage mixture into the cheese mixture until evenly distributed. Season with salt and pepper to your taste.
  7. Transfer the dip mixture to your prepared baking dish. Sprinkle the remaining 2 tablespoons of Parmesan cheese and the breadcrumbs evenly over the top.
  8. Bake for 20 to 25 minutes, or until the dip is hot, bubbly around the edges, and the topping is golden brown.
  9. Let the dip cool for 5 minutes before serving warm with toasted baguette slices, crackers, or vegetable sticks.

Notes

  • For a make-ahead option, prepare the dip mixture completely, transfer it to the baking dish, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • If you skip the sausage, add 1/4 teaspoon of smoked paprika to the cheese mixture for a deeper savory note.
  • Serve this hot cheese dip appetizer with thin slices of baguette that you toast lightly beforehand for the best texture contrast.

Nutrition

Find it online: https://delishsymphony.com/stuffed-mushroom-dip-recipe/