Cream Cheese Stuffed Mushroom Dip
Stuffed mushrooms -- but make it dippable.
I am not a big mushroom person, but go ahead and stuff them with cream cheese and garlic and some herbs and parm and that’s definitely something I can get behind. And then if you take all that goodness and make it dippable? Well, that’s a dream. And that’s precisely what we’ve done here — made a creamy dreamy Cream Cheese Stuffed Mushroom Dip that goes over oh so well with everybody — fungi fan or not.
Basically, this is everything you love about stuffed mushrooms but in dip form. You need a half pound of mushrooms, sliced. Baby bellas work beautifully and slice them about a quarter of an inch thick. Then, cook them down in some olive oil and garlic and thyme until they’ve released their liquid and it’s cooked off.
Let the skillet cool off a bit and then mix together some cream cheese, mayo, and parm until it’s nice and smooth and mix it right into the mushrooms in the skillet. Top it with a little more parm and pop it in the oven. Wasn’t that easy? That’s just a handful of ingredients, a handful of minutes, and one incredibly delicious appetizer. (You’ll get rave reviews!)
Cream Cheese Stuffed Mushroom Dip
Ingredients
- 8 oz baby Bella mushrooms
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup parmesan cheese, freshly grated and divided
Preparation
- Preheat oven to 350°F.
- Trim stems of mushrooms and discard. Slice mushrooms and set aside.
- In a cast iron skillet over medium-low heat, heat olive oil. Add garlic and thyme and cook until fragrant, about 30 seconds.
- Add mushrooms and took until soft and liquid has cooked off, about 8 minutes. Salt and remove from heat. Let skillet and mushrooms cool slightly.
- In a medium bowl, beat cream cheese, mayo, and half of the parmesan until smooth.
- Add cream cheese mixture to mushrooms and stir to combine. Spread mixture out evenly in cast iron skillet.
- Top with remaining cheese and bake for 15 minutes. Set oven to broil on low and broil until lightly golden brown, about 5 minutes. Watch the oven so it doesn't burn! Remove, serve, and enjoy!