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Stuffed Mushroom Dip

This Stuffed Mushroom Dip combines browned mushrooms, garlic, shallots, cream cheese, mozzarella, and Parmesan into a warm baked appetizer topped with buttery crispy breadcrumbs.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

Mushroom Mixture
  • 16 oz cremini or white button mushrooms sliced
  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1 small shallot finely diced
  • 1 tbsp fresh thyme leaves or ½ tsp dried thyme
  • 2 tbsp dry sherry optional
  • salt & black pepper to taste
The Dip
  • 8 oz cream cheese softened
  • ½ cup sour cream or plain full-fat Greek yogurt
  • ½ cup shredded mozzarella cheese
  • 1 cup grated parmesan cheese divided
  • 1 tbsp chopped fresh parsley
Crispy Topping
  • ½ cup Panko breadcrumbs
  • 1 tbsp melted butter
  • remaining parmesan cheese
  • pinch of garlic powder

Equipment

  • Large skillet
  • Mixing bowls
  • Wooden spoon or spatula
  • Measuring cups & spoons
  • Small baking dish or oven safe skillet

Method
 

  1. Heat the butter in a large skillet over medium-high heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes so they can brown. Stir and continue cooking until the mushrooms release their moisture and the pan becomes mostly dry, about 6–8 minutes total.
    Stir in the shallot, garlic, and thyme. Cook for another 1–2 minutes until fragrant.
    If using sherry, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the liquid cook off completely. Season with salt and black pepper, then remove from the heat.
  2. Preheat the oven to 375°F.
    In a medium bowl, mix the softened cream cheese and sour cream until smooth. Stir in the mushroom mixture, mozzarella cheese, half of the Parmesan, and the parsley.
    Spread the mixture into a small baking dish or oven-safe skillet.
  3. In a small bowl, combine the Panko breadcrumbs, melted butter, remaining Parmesan cheese, and garlic powder. Sprinkle evenly over the dip.
  4. Bake for 15–20 minutes, or until the dip is hot and bubbling and the topping is golden brown.
    Let the dip rest for about 5 minutes before serving.