Stuffed Mushroom Dip
This irresistible stuffed mushroom dip captures all the savory flavors of classic stuffed mushrooms in a creamy, crowd-pleasing appetizer.
Equipment
- Large skillet
- Mixing bowl
- 8×8 baking dish
Ingredients
- 1 lb baby bella mushrooms finely chopped
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mozzarella cheese shredded
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat. Add chopped mushrooms and cook for 8-10 minutes until moisture evaporates and mushrooms are golden brown.
- Add minced garlic to mushrooms and cook for 1 minute until fragrant.
- In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth.
- Stir in cooked mushroom mixture, 3/4 cup breadcrumbs, Parmesan cheese, parsley, oregano, salt, and pepper.
- Transfer mixture to a greased 8×8 baking dish.
- Top with remaining breadcrumbs and mozzarella cheese.
- Bake for 25-30 minutes until hot and bubbly with golden top.
- Let cool for 5 minutes before serving.
Notes
- Remove excess moisture from mushrooms during cooking to prevent watery dip.
- Can be prepared one day ahead and refrigerated before baking.
- Serve with toasted baguette slices, crackers, or vegetables.