Stuffed Mushroom Dip

Introduction

There’s nothing quite like finding the perfect dip to bring to a gathering or just to enjoy at home on a cozy evening. Stuffed Mushroom Dip has quickly become my go-to recipe for every occasion. Whether I’m hosting a dinner party, looking for a comforting snack, or just craving something rich and savory, this dip never fails to impress. The combination of mushrooms, cream cheese, sour cream, and Parmesan, all topped with a crispy panko topping, is undeniably delicious. It’s everything you love about stuffed mushrooms, in dip form! My family loves this dip so much, they ask for it at every holiday gathering, and I often make a double batch to ensure there’s enough to go around. If you’re a fan of mushrooms, cheese, and indulgent dips, you are going to love this recipe.

Ingredients

For the dip:

8 oz mushrooms, roughly chopped
3 tbsp butter
1 large scoop minced garlic (about 2-3 cloves)
1 block (8 oz) cream cheese, softened
1/2 cup sour cream
1 cup shredded Parmesan cheese
Pepper to taste
Garlic herb seasoning (or your favorite seasoning mix)

For the topping:

1/2 cup Italian panko breadcrumbs
3 tbsp grated Parmesan cheese
2 tbsp butter, melted

Instructions

Prepare the Mushrooms:
Begin by roughly chopping the 8 oz of mushrooms. Add them to a medium to high heat pan with 3 tablespoons of butter. Sauté the mushrooms for just a couple of minutes until they begin to soften.
Add Garlic:
Once the mushrooms start to cook down, add a large scoop of minced garlic (approximately 2-3 cloves). Toss everything together and cook for another 2 minutes until the garlic becomes fragrant. Remove from heat and set aside to cool slightly.
Mix the Dip Base:
In a separate bowl, add the softened cream cheese, sour cream, and shredded Parmesan cheese. Season the mixture well with pepper and garlic herb seasoning. Stir everything together until it’s creamy and smooth.
Combine the Mushrooms with the Dip:
Add the sautéed mushrooms to the cream cheese mixture. Stir until the mushrooms are evenly distributed throughout the dip.
Prepare the Baking Dish:
Grease an 8×8 baking dish with a little butter or non-stick cooking spray. Pour the mushroom and cheese mixture into the dish, spreading it out evenly.
Make the Topping:
In a small bowl, mix together 1/2 cup of Italian panko breadcrumbs and 3 tablespoons of grated Parmesan cheese. Pour this mixture evenly over the top of the dip.
Add Butter:
Melt 2 tablespoons of butter and drizzle it over the breadcrumb topping. This will give the dip a crispy and golden finish when baked.
Bake and Broil:
Bake the dip in a preheated oven at 375°F for 12 minutes, or until the dip is hot and bubbling. After baking, switch the oven to broil and cook for another 2 minutes, keeping a close eye on it until the breadcrumbs turn golden brown.
Serve:
Once the dip is golden and bubbly, remove it from the oven. Let it cool for a few minutes before serving to avoid burns from the hot cheese. Serve this creamy dip with your favorite dippables like crackers, sliced baguette, or veggies. Enjoy!

Nutrition Facts (Per Serving)

Serving Size: 1/8 of the recipe
Calories: 220
Fat: 18g
Saturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Protein: 8g
Cholesterol: 35mg
Sodium: 380mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes

How to Serve

With crackers: Pair the dip with crispy crackers for a savory snack. The crunchiness balances out the creamy texture of the dip.
With sliced baguette: Toasted or plain, the soft texture of the bread complements the dip perfectly.
With vegetable sticks: Carrot sticks, cucumber slices, or celery are great options for a lighter, healthier way to enjoy the dip.
As a side dish: Serve it alongside your main course to add a deliciously creamy and flavorful side.

Additional Tips

Use Fresh Mushrooms: For the best texture and flavor, use fresh mushrooms rather than pre-sliced ones. Fresh mushrooms will have more moisture and a deeper flavor when cooked.
Season to Taste: Make sure to taste the dip mixture before baking to ensure it has enough seasoning. Feel free to add extra herbs or spices like thyme, rosemary, or even a touch of red pepper flakes for heat.
Make Ahead: You can prepare the dip in advance and store it in the fridge before baking. Just bake it when you’re ready to serve.
Adjust the Topping: If you prefer a less crispy topping, you can use less panko or substitute with regular breadcrumbs for a softer finish.
Add Bacon: For an extra indulgent touch, stir in some cooked, crumbled bacon to the mushroom mixture before baking.

Recipe Variations

Spinach and Artichoke Mushroom Dip: Add some finely chopped spinach and artichokes to the mushroom mixture for a twist on the classic spinach artichoke dip.
Vegan Version: Substitute the cream cheese with a plant-based cream cheese and the Parmesan with a dairy-free cheese alternative. Use vegan butter in place of the regular butter for the topping.
Add Meat: For those who love a bit of protein, you can add cooked ground sausage or crumbled cooked bacon to the mushroom mixture.
Cheddar Mushroom Dip: Mix in some shredded cheddar cheese for a sharper, more robust flavor.

Serving Suggestions

As a party appetizer: This dip is perfect for any party or gathering. It’s rich, indulgent, and can be made in advance for easy prep.
With wine or cocktails: Pair it with a nice white wine like Chardonnay or a light cocktail such as a gin and tonic for a fun and festive touch.
On a charcuterie board: Include the stuffed mushroom dip as part of a larger spread with meats, cheeses, and crackers.

Freezing and Storage

Freezing: This dip can be frozen, although it may lose some of its creamy texture after being thawed. To freeze, prepare the dip (but don’t bake it), cover it tightly, and store it in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.
Storing leftovers: Store any leftover dip in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or in the microwave in 30-second intervals.

FAQ Section

Can I use a different type of cheese?
Yes! Feel free to substitute the Parmesan with another cheese like mozzarella, cheddar, or even cream cheese for a different flavor.
Can I make this dip ahead of time?
Absolutely! You can prepare the dip and refrigerate it before baking. Just bake it when you’re ready to serve.
What if I don’t like mushrooms?
You can substitute the mushrooms with cooked spinach or artichokes for a different take on this dip.
How can I make this dip spicier?
Add red pepper flakes, cayenne pepper, or even a bit of hot sauce to the mixture for a spicy kick.
Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs will work too. Panko just gives a crunchier, airier topping.
How long should I bake the dip?
Bake at 375°F for 12 minutes, then broil for 2 minutes until golden and bubbly.
Can I freeze the dip?
Yes, you can freeze the unbaked dip for up to 3 months. Thaw before baking.
What should I serve with this dip?
Crackers, sliced baguette, or fresh vegetables like carrots and celery are perfect dippables.
Can I make this dip vegetarian?
Yes, this dip is already vegetarian! If you add bacon, make sure to leave it out for a vegetarian version.
How many servings does this recipe make?
This recipe makes about 8 servings, depending on how generous your portions are.

Conclusion

This Stuffed Mushroom Dip has earned its place as one of my all-time favorite dips. It’s creamy, cheesy, and packed with savory flavors that everyone loves. Whether you’re hosting a party, looking for a comforting snack, or just want to treat yourself to something indulgent, this dip is the perfect choice. It’s simple to make, versatile, and guaranteed to impress anyone who tries it. Serve it with your favorite dippables, and enjoy every cheesy bite!