Stuffed Mushroom Recipe

Introduction

Stuffed mushrooms are a warm, creamy appetizer perfect for any occasion. This recipe combines tender baby bella mushrooms with a rich blend of cream cheese and parmesan, creating a deliciously savory dip that’s easy to make and always a crowd-pleaser.

Ingredients

• 2 cups baby bella mushrooms (8 oz), sliced
• 2 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme (or 1/4 tsp dried thyme)
• 1/2 tsp salt
• 1 cup cream cheese (8 oz), softened
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded parmesan cheese, divided

Instructions

1. Step 1: Leave the cream cheese out at room temperature to soften. Preheat your oven to 350°F. Remove the stems from the mushrooms and slice them. Mince the garlic cloves.
2. Step 2: Heat the avocado oil in a cast iron skillet over medium-low heat. Add the minced garlic and thyme, cooking gently until soft and fragrant, about 3 minutes.
3. Step 3: Add the sliced mushrooms to the skillet. Toss frequently as they cook until slightly softened, about 7 minutes. Season with salt, then remove the skillet from heat.
4. Step 4: While the mushrooms cool slightly, combine the softened cream cheese, Greek yogurt, and 1/2 cup of shredded parmesan cheese in a bowl.
5. Step 5: Add the cheese mixture back into the skillet with the cooked mushrooms and stir well to combine. Sprinkle the remaining 1/2 cup parmesan on top.
6. Step 6: Place the skillet in the oven and bake for 15 minutes until hot and bubbly.
7. Step 7: Increase the oven setting to broil and cook for an additional 5 minutes, or until the top is golden and browned.
8. Step 8: Remove from the oven and serve immediately with toasted baguette slices, crackers, or fresh veggies.

Tips & Variations

• Use fresh thyme for the best flavor, but dried thyme works well in a pinch.
• Swap avocado oil for olive oil for a different but equally delicious taste.
• Add chopped spinach or cooked bacon to the cheese mixture for extra flavor.
• For a milder garlic taste, roast the garlic cloves before adding them to the skillet.

Storage

Store any leftover stuffed mushroom dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm, stirring occasionally to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, cremini or white button mushrooms can be used as a substitute. Baby bellas offer a robust flavor, but other varieties will work well too.

Is it possible to make this recipe dairy-free?

You can try using dairy-free cream cheese and yogurt alternatives, but the texture and flavor may vary slightly. Nutritional yeast can be used to mimic the parmesan flavor.

Stuffed Mushroom Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

This Stuffed Mushroom dip combines sautéed baby bella mushrooms with a creamy blend of cream cheese, Greek yogurt, and parmesan cheese. Aromatic garlic and thyme enhance the flavor, and the dish is baked until bubbly and golden, making it a perfect warm appetizer served with toasted baguette, crackers, or veggies.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms and Aromatics

• 2 cups baby bella mushrooms (8 oz), sliced
• 2 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp fresh thyme (or 1/4 tsp dried thyme)
• 1/2 tsp salt

Cheese Mixture

• 1 cup cream cheese (8 oz), softened
• 1/2 cup full-fat Greek yogurt
• 1 cup shredded parmesan cheese, divided

Instructions

1. Prepare Ingredients: Leave the cream cheese out on the counter to soften. Preheat the oven to 350°F (175°C). Remove stems from mushrooms and slice them. Mince the garlic cloves.
2. Cook Aromatics: Heat avocado oil in a cast iron skillet over medium-low heat. Add minced garlic and thyme, cooking for about 3 minutes until soft and fragrant.
3. Sauté Mushrooms: Add the sliced mushrooms to the skillet. Toss frequently and cook until they are slightly soft, approximately 7 minutes. Season with salt and remove the skillet from heat.
4. Prepare Cheese Mixture: While the mushrooms cool slightly, combine the softened cream cheese, Greek yogurt, and half (1/2 cup) of the shredded parmesan cheese in a bowl. Mix well.
5. Combine Components: Add the cheese mixture back to the skillet with the cooked mushrooms. Stir thoroughly to blend. Sprinkle the remaining 1/2 cup shredded parmesan cheese evenly on top.
6. Bake Dip: Place the skillet into the preheated oven and bake for 15 minutes until the dip is heated through and bubbling.
7. Finish Under Broiler: Increase the oven temperature to broil. Broil the dip for an additional 5 minutes, or until the parmesan cheese topping is golden brown and bubbly.
8. Serve: Remove the skillet from the oven and serve hot with toasted baguette slices, crackers, or fresh vegetables for dipping.

Notes

• Be sure to soften the cream cheese before mixing to ensure a smooth cheese mixture.
• If you don’t have fresh thyme, dried thyme works well as a substitute.
• A cast iron skillet is recommended for both stovetop cooking and oven usage for even heating.
• For a crispier top, keep a close watch during broiling to prevent burning.
• This dip can be served warm or at room temperature if preferred.

Keywords: Stuffed mushroom, mushroom dip, baked mushroom dip, appetizer, party dip, cream cheese mushroom