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–+ servings
A large bowl of mushroom dip surrounded with toasted crostini.

Stuffed Mushroom Dip Recipe

This baked mushroom dip has all the flavor of cream cheese stuffed mushrooms with none of the fuss. Easy to prep, perfect for parties, and a hit every single time!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American
Servings 10
Calories 218 kcal

Equipment

  • 10-inch cast iron skillet

Ingredients
  

  • 2 tablespoons olive oil
  • ½ cup diced onion
  • 2 ½ cups baby bella mushrooms sliced
  • 8 ounces cream cheese
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoons salt
  • 2 teaspoons pepper
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • ½ cup sour cream
  • ⅓ cup minced parsley
  • 1 tablespoon fresh lemon juice
  • ½ cup breadcrumbs

Instructions
 

  • Preheat the oven to 350°F.
  • In a cast iron pan sauté the onions and mushrooms with the olive oil on the stovetop until the onions are translucent.
  • In a medium mixing bowl, cream the cream cheese with the salt, pepper, garlic powder, and onion powder. Fold in the shredded mozzarella cheese, parmesan cheese, lemon juice and minced parsley.
  • Transfer the onions and mushrooms from the pan to the bowl with cream cheese and stir until combed.
  • Transfer the mixture back to the cast iron pan, use a spatula to level the mixture.
  • Cook the dip for 20 minutes, until the cheese has melted, then add the breadcrumbs to the top of the dip and cook for an additional 5-10 minutes until golden brown.
  • Let cool for a few minutes before serving

Notes

  • Make ahead: Assemble the dip beforehand and bake just before serving for a stress-free appetizer.
  • Don’t overcook the mushrooms – They’ll continue cooking in the oven, so sauté just until softened.
  • Use full-fat cream cheese and sour cream – This keeps the dip extra rich and creamy.
  • Let the dip rest before serving – This helps it thicken slightly and makes scooping easier.
  • Storing and reheating leftovers - Store leftover dip in an airtight container in the fridge for up to five days. Bake at 350°F for 10 minutes to reheat or until warmed through.

Nutrition

Calories: 218kcalCarbohydrates: 10gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 42mgSodium: 502mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 662IUVitamin C: 4mgCalcium: 174mgIron: 1mg
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