Stuffed Mushroom Dip
Looking for a crowd-pleasing appetizer that’s rich, cheesy, and full of flavor? This Stuffed Mushroom Dip combines the earthy taste of mushrooms with a creamy, cheesy base that will have everyone reaching for more. Perfect for parties, game days, or cozy nights in, this dip is a guaranteed hit!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1 cup mushrooms, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Sauté Mushrooms: In a skillet, melt butter over medium heat. Add chopped mushrooms and garlic, cooking until softened (about 5 minutes).
- Mix Ingredients: In a bowl, combine cream cheese, sour cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir in the cooked mushrooms.
- Add Cheese & Bake: Fold in mozzarella and Parmesan cheese. Transfer to an oven-safe dish and bake at 350°F (175°C) for 20-25 minutes, or until hot and bubbly.
- Serve: Enjoy warm with toasted bread or crackers!
Notes
- Storage: Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, microwave in 30-second intervals, stirring in between, until hot.
- Make Ahead: Prepare the dip up to the point of baking and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Freezing: Freeze after baking and cooling. Store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and bake until bubbly.
Find it online: https://recipesbyjanet.com/stuffed-mushroom-dip/
