Description
A creamy, cheesy dip with sautéed mushrooms and herbs, baked into hollowed mushroom caps for a rich, umami-packed appetizer. Combines Parmesan and mozzarella for a balanced, crowd-pleasing flavor.
Ingredients
8–16 oz finely chopped mushrooms (baby Bella or cremini preferred)
8 oz softened cream cheese (full-fat)
1–2 cups mixed cheeses (Parmesan and mozzarella)
2–3 cloves minced garlic
2 tbsp olive oil (or substitute butter)
1 cup heavy cream
12–16 oz fresh mushrooms (for stuffing)
1/2 cup breadcrumbs
Fresh thyme
Salt and pepper to taste
Instructions
Heat olive oil in a skillet. Cook chopped mushrooms over medium heat until browned and moisture evaporates.
Transfer cooled mushrooms to a food processor. Add cream cheese, cheeses, garlic, salt, pepper, and heavy cream. Process until smooth.
Hollow out cleaned mushrooms (reserve 1/2 cup cheese mixture for topping). Fill with the blended mixture.
Place mushrooms on a baking sheet. Top with breadcrumbs, thyme, and reserved cheese mixture. Broil on high (500°F) 3-4 minutes until golden. Let set before serving.
Notes
Let dip chill for 1-24 hours for deeper flavor.
Use room-temperature cream cheese for smooth blending.
Pat mushrooms dry before baking to prevent sogginess.
Toast breadcrumbs first for enhanced crunch.
- Prep Time: 20
- Cook Time: 40
- Category: DINNER
- Method: Cooking/Baking
- Cuisine: International
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 140
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 35mg