Stuffed Mushroom Dip (Hot, Cheesy, and Baked in a Cast Iron Skillet)

Why I love this recipe (and you will, too!)

• All the flavor of stuffed mushrooms, but easier – No need to individually stuff caps; just mix, bake, and serve.
• Crowd-pleasing appetizer – Like my Goat Cheese Crostini, it's perfect for holiday gatherings, potlucks, or a casual snack with a glass of wine.
• Super creamy and cheesy – With cream cheese, mozzarella, and parmesan, every bite is pure comfort food.

Ingredient notes and smart swaps

Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.

• Mushrooms – Baby bella mushrooms add a deep, earthy flavor, but you can swap in white button mushrooms or cremini mushrooms.
• Cheese – Mozzarella gives it that melty, gooey texture, while parmesan adds a sharp bite. Feel free to experiment with gruyere or fontina for extra richness.
• Breadcrumbs – These create a crunchy topping, but if you’re gluten-free, try crushed pork rinds or a sprinkle of almond flour.
• Sour cream – Adds tang and balances out the richness of the cheese. Greek yogurt works well as a lighter alternative.

How to make the best hot and cheesy Mushroom Dip

1. Preheat your oven to 350°F.
2. Sauté the veggies – Heat olive oil in a cast iron skillet and cook onions and mushrooms until softened.
3. Mix the base – In a bowl, blend cream cheese with salt, pepper, garlic powder, and onion powder until smooth. Stir in the mozzarella, parmesan, lemon juice, and fresh parsley.

4. Combine – Fold the sautéed mushrooms and onions into the cheese mixture, then spread it evenly back into the skillet.
5. Bake – Cook for 20 minutes until the cheese is bubbly. Sprinkle breadcrumbs over the top and bake for another 5-10 minutes until golden brown.

6. Cool & Serve – Let it rest for a few minutes before digging in!

Serving and menu suggestions

• Serve warm with crusty bread, crackers, or pita chips for dipping.
• Add some sliced veggies like bell peppers or cucumber for a fresh contrast.
• Pair it with bacon-wrapped dates with almonds, and cajun shrimp toast on a charcuterie board for a fancy party spread.

Fun twists and tasty variations

• Make it spicy – Add a pinch of red pepper flakes or a diced jalapeño for some heat.
• Add protein – Crumbled bacon or Italian sausage would make this dip even more irresistible.
• Try a different cheese blend – Smoked gouda or sharp cheddar would be delicious swaps.

How to store and reheat leftovers

• Refrigerate: Store in an airtight container for up to five days.
• Reheat: Bake at 350°F for 10 minutes or until warmed through.
• Make ahead: Assemble the dip ahead of time and bake just before serving for a stress-free appetizer.

Appetizer and then some (reimagining leftovers)

• Spread it on a sandwich or panini—Use it as a rich, savory spread on a turkey or roast beef sandwich; it is especially good pressed into a grilled panini.
• Add it to scrambled eggs or an omelet - Stir a dollop into your morning eggs or use it as a cheesy filling for an omelet with spinach or leftover roasted veggies.
• Stuff it into chicken breasts - Slice a pocket into boneless chicken breasts and stuff them with the dip, then bake or pan-sear.
• Dollop it on baked potatoes - Top a baked potato with a warm scoop of leftover dip and a sprinkle of chives or bacon bits. Comfort food magic!

Recipe FAQs (your questions answered)

Try this recipe and let me know what you think

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