Description
This stuffed mushroom dip recipe transforms classic stuffed mushroom flavors into a warm, creamy, vegetarian appetizer with a golden, crispy topping.
Ingredients
For the Dip:
8 oz mushrooms, roughly chopped
3 tbsp unsalted butter
1 large scoop minced garlic
1 block (8 oz) cream cheese, softened
1/2 cup sour cream
1 cup shredded Parmesan cheese
Pepper and garlic herb seasoning, to taste
For the Topping:
1/2 cup Italian panko bread crumbs
3 tbsp grated Parmesan cheese
2 tbsp unsalted butter, melted
Instructions
1. In a medium to high heat pan, melt the butter and add chopped mushrooms.
2. Cook for 2–3 minutes until they begin to soften.
3. Add minced garlic, stir, and continue cooking for another 2 minutes until fragrant.
4. In a separate bowl, mix cream cheese, sour cream, and shredded Parmesan until smooth.
5. Fold in cooked mushroom mixture and season with pepper and garlic herb seasoning.
6. Grease an 8×8 baking pan and pour in the dip mixture, smoothing the top.
7. In a small bowl, combine panko bread crumbs and grated Parmesan cheese.
8. Pour topping over the dip and drizzle with melted butter.
9. Bake at 375°F for 12 minutes.
10. Broil for 2 more minutes until topping is golden. Watch closely.
11. Let cool slightly and serve warm.
Notes
Make sure cream cheese is fully softened before mixing.
You can prep the dip a day ahead, refrigerate, and bake when needed.
Use gluten-free bread crumbs if needed for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American