Stuffed Mushroom Dip (Recipe for Printing)
This creamy, savory mushroom blend with garlic and thyme is ideal for spring gatherings and snack time. Pairs well with sourdough, crackers, or fresh veggies. Save & click.
# What You Need:
→ Sauté Base
01 -
2 tablespoons avocado oil
02 -
2 teaspoons fresh thyme leaves, minced
03 -
3 cloves garlic, minced
→ Mushrooms
04 -
16 ounces cremini (baby bella) mushrooms, thinly sliced
05 -
1/2 teaspoon kosher salt, or as needed
→ Dip Blend
06 -
8 ounces cream cheese, softened
07 -
1/2 cup sour cream
08 -
1/2 cup finely grated parmesan cheese
09 -
1/4 teaspoon black pepper
→ Optional Flavor Variations
10 -
1/4 cup crisped bacon, crumbled (optional)
11 -
1/2 cup caramelized onion (optional)
12 -
1/8 teaspoon red pepper flakes (optional)
# How to Make It:
01 -
Heat avocado oil in a large cast iron skillet over medium-low heat. Add minced garlic and fresh thyme. Stir constantly for about 3 minutes until garlic is fragrant and just turning golden at the edges, taking care not to let it burn.
02 -
Add sliced mushrooms to the skillet with aromatics. Toss frequently to ensure mushrooms are well coated in the infused oil. Cook for about 7 minutes until mushrooms release moisture and reduce in size. Season with salt and continue to cook until most of the liquid evaporates.
03 -
In a large mixing bowl, combine softened cream cheese, sour cream, finely grated parmesan, and black pepper. Mix until smooth and fully blended.
04 -
Fold the cooked mushrooms and aromatics into the cheese mixture until evenly distributed. Add optional flavor mix-ins like crisped bacon, caramelized onions, or red pepper flakes if desired.
05 -
Preheat oven to 375°F (190°C). Transfer the blended dip mixture to an oven-safe baking dish. Smooth the top and bake for 20–25 minutes until the dip is bubbling at the edges and lightly golden on top.
06 -
Allow the dip to cool slightly before serving. Accompany with toasted bread, crackers, or fresh vegetables such as cucumber rounds or endive leaves.
# Extra Tips:
01 -
Endive leaves, cucumber rounds, and carrot sticks are excellent low-carb dippers. For a spicy variation, add a pinch of red pepper flakes to the aromatics.
02 -
Leftovers should be stored in an airtight container in the refrigerator for up to three days and reheated gently in an oven-safe dish for best results.