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Creamy Stuffed Mushroom Dip with Parmesan and Garlic

An irresistible and creamy stuffed mushroom dip made with earthy mushrooms, rich cream cheese, sour cream, and savory garlic, perfect for gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dip
  • 16 oz mushrooms, cleaned and stems removed Keep the caps intact for stuffing.
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 tablespoon olive oil for sautéing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems.
Cooking
  1. In a medium skillet, heat the olive oil over medium heat. Sauté the minced garlic for about a minute or until fragrant.
  2. In a large bowl, combine softened cream cheese, sour cream, grated Parmesan, sautéed garlic, chopped parsley, onion powder, and a pinch of salt and pepper. Mix until creamy and well combined.
  3. Generously fill each mushroom cap with the creamy filling.
  4. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until golden and bubbly.
  5. Let them cool for a couple of minutes before serving warm.

Notes

If you find mushrooms are too watery, pat them dry before stuffing. For extra kick, add red pepper flakes or jalapeños. This dip can be made a day in advance; prepare it up to the baking step and refrigerate.