✨Stuffed Mushroom Dip✨

Introduction

I recently made this Stuffed Mushroom Dip for a family gathering, and I can confidently say it was an absolute crowd-pleaser! The combination of savory mushrooms, creamy cream cheese, and parmesan creates a dip that’s not only rich and flavorful but also incredibly comforting. It has all the flavors of stuffed mushrooms but in dip form—making it easier to serve and enjoy at any occasion. The garlic and herbs add a wonderful aromatic depth to the dip, and the crispy breadcrumb topping takes it to the next level. Everyone in my family loved it, and I’ll definitely be making this again and again. If you’re looking for a delicious, indulgent appetizer that’s sure to impress, this Stuffed Mushroom Dip is the way to go!

Ingredients

• 8oz container of mushrooms, roughly chopped
• 3 tablespoons butter
• 1 large scoop of minced garlic
• 1 block of cream cheese (8oz), softened
• 1/2 cup sour cream
• 1 cup shredded Parmesan cheese
• Pepper to taste
• Garlic herb seasoning to taste
• 1/2 cup Italian panko breadcrumbs
• 3 tablespoons grated Parmesan cheese (for topping)
• 2 tablespoons butter (for topping)

Instructions

1. Prepare the Mushrooms: Start by roughly chopping your mushrooms into small pieces. This helps them cook evenly and gives the dip a good texture.
2. Cook the Mushrooms: In a medium to high heat pan, add the 3 tablespoons of butter. Once melted, add your chopped mushrooms and cook for a couple of minutes.
3. Add Garlic: Add a large scoop of minced garlic to the pan with the mushrooms. Toss everything together and cook for another 2 minutes or until the garlic becomes fragrant. Set the mixture aside to cool slightly.
4. Mix the Creamy Ingredients: In a separate bowl, add the block of softened cream cheese, sour cream, and 1 cup of shredded Parmesan cheese. Season well with pepper and garlic herb seasoning to your taste.
5. Combine the Mushroom Mixture: Once the mushrooms have cooled slightly, add them to the cream cheese mixture. Stir everything together until well combined.
6. Prepare the Baking Dish: Grease an 8×8 pan with butter or cooking spray. Pour the mushroom mixture into the pan, spreading it evenly.
7. Make the Topping: In a small bowl, mix together the Italian panko breadcrumbs and 3 tablespoons of grated Parmesan cheese.
8. Top with Butter: Melt the 2 tablespoons of butter and pour it over the breadcrumb mixture. Then, sprinkle the breadcrumbs evenly over the mushroom dip.
9. Bake: Bake the dip at 375°F (190°C) for 12 minutes. After baking, broil for about 2 minutes until the breadcrumbs are golden and crispy. Keep a close eye on it to prevent burning!
10. Serve: Remove from the oven and let it cool slightly before serving.

Nutrition Facts (per serving)

• Servings: 6-8
• Calories per serving: 210 kcal
• Sugar: 3g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 50mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

How to Serve

• With Chips: Serve with tortilla chips, crackers, or sliced baguette for dipping.
• With Veggies: Pair with fresh vegetables like celery sticks, bell pepper slices, or cucumber rounds for a lighter option.
• As a Party Appetizer: This dip is perfect for parties or gatherings. Serve in a warm dish with a side of small spoons for easy serving.
• With Bread: Serve with warm, soft bread rolls or toasted crostini for a delightful bite.
• As a Snack: Enjoy it as a savory snack with a glass of wine or your favorite drink.

Additional Tips

1. Use Fresh Mushrooms: Fresh mushrooms work best in this recipe for the best texture and flavor.
2. For Extra Flavor: Add a bit of Worcestershire sauce or hot sauce to the mushroom mixture for a savory kick.
3. Make it Spicy: If you like some heat, add crushed red pepper flakes to the cream cheese mixture or on top of the breadcrumbs.
4. Do Not Overcook: Keep an eye on the dip while broiling it to avoid burning the breadcrumbs.
5. Serve Immediately: This dip is best enjoyed immediately after baking when the topping is crispy and golden.

Recipe Variations

1. Vegan Version: Use a plant-based cream cheese, vegan sour cream, and dairy-free parmesan to make this dip vegan-friendly.
2. Add Bacon: For an extra savory touch, stir in crumbled cooked bacon into the mushroom mixture.
3. Spicy Jalapeño: Add finely chopped jalapeños or other chili peppers to give the dip a spicy twist.
4. Cheesy Additions: Try adding some shredded mozzarella or Gruyere cheese to the creamy mixture for an even cheesier dip.
5. Gluten-Free Option: Use gluten-free panko breadcrumbs or omit the breadcrumbs for a gluten-free version.

Serving Suggestions

• For a Crowd: Serve this dip as part of a larger spread at a gathering or potluck. It pairs beautifully with other appetizers like spinach artichoke dip, guacamole, or charcuterie.
• With Wine: This dip pairs wonderfully with a glass of crisp white wine like Sauvignon Blanc or Chardonnay.
• For a Movie Night: Serve this dip as a comforting snack for a cozy movie night at home.
• At a Barbecue: It’s a great appetizer for summer cookouts or barbecues, served alongside grilled meats or veggie skewers.
• As a Main Dish: For a light meal, serve this dip with a fresh salad and crusty bread.

Freezing and Storage

• Freezing: This dip can be frozen before baking. After preparing the mushroom mixture and adding the breadcrumbs, wrap the dish tightly and store it in the freezer for up to 3 months. When ready to bake, simply thaw the dip in the refrigerator overnight and bake as instructed.
• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes until warmed through and the topping is crispy again.
• Do Not Freeze After Baking: Freezing the dip after baking may affect the texture of the topping, so it’s best to freeze it before baking.

FAQ Section

1. Can I make this dip ahead of time?
   Yes, you can prepare the dip a day ahead and refrigerate it until you’re ready to bake.
2. Can I use pre-sliced mushrooms?
   Yes, but chopping your own mushrooms gives a better texture. Pre-sliced mushrooms can also release more moisture.
3. Can I use a different cheese for the dip?
   Absolutely! You can substitute the Parmesan cheese with mozzarella, cheddar, or a blend of your favorite cheeses.
4. How do I keep the breadcrumbs from burning?
   Watch the dip closely while broiling to prevent the breadcrumbs from burning. You can also broil for a shorter time.
5. Is there a vegetarian version of this dip?
   Yes, this dip is naturally vegetarian. Just ensure you use vegetarian-friendly cheese if needed.
6. Can I make this dip spicy?
   Yes, add jalapeños, red pepper flakes, or hot sauce to taste for a spicy version.
7. Can I use gluten-free breadcrumbs?
   Yes, gluten-free breadcrumbs work perfectly in this recipe.
8. How can I make this dip dairy-free?
   To make the dip dairy-free, use non-dairy cream cheese, sour cream, and dairy-free cheese options.
9. Can I prepare this dip without breadcrumbs?
   Yes, you can skip the breadcrumbs entirely if you prefer a simpler version.
10. Can I double the recipe?
    Yes, you can double the recipe and use a larger baking dish if needed.

Conclusion
This Stuffed Mushroom Dip is a must-try for any mushroom lover! It combines the best elements of stuffed mushrooms with the convenience of a dip, making it a perfect appetizer for any occasion. Whether you’re hosting a party, enjoying a movie night, or just looking for a delicious snack, this dip is sure to impress. With its creamy texture, savory flavors, and crispy topping, it’s one of my all-time favorite dips, and I’m sure it will quickly become one of yours too!

Print