Stuffed Mushroom Dip
User Reviews
5
Stuffed Mushroom Dip
Description
This Stuffed Mushroom Dip starts with baby bella mushrooms, minced garlic, and thyme cooked in oil until softened and fragrant. The cooked mushrooms are mixed with softened cream cheese, Greek yogurt, and half the Parmesan cheese, creating a creamy, smooth base. The mixture is topped with remaining Parmesan and baked before finishing under the broiler for a browned, bubbly crust.
The dip has a rich, savory taste with the earthiness of mushrooms balanced by the tang of Greek yogurt and the nuttiness of Parmesan. The baking and broiling develop a golden crust that adds texture contrast to the creamy filling.
Popular as an appetizer, this dip is best served warm alongside toasted baguette slices, crackers, or fresh vegetable sticks. Its smooth and flavorful profile makes it suitable for gatherings or casual snacking.
For those following a keto diet, substituting sour cream for Greek yogurt adjusts the nutritional profile while maintaining creaminess and tang.
Ingredients
- 8 oz baby bella mushroom
- 2 tbsp avocado oil
- 4 cloves garlic
- 1 tsp thyme 1/4 tsp dried thyme, fresh
- 1/2 tsp salt
- 8 oz cream cheese softened
- 1/2 cup Greek yogurt full fat
- 1 cup Parmesan Cheese separated into 2 half cup portions, shredded
Instructions
- Prior to making this dip, leave the cream cheese on the counter to soften
- Preheat oven to 350F
- Remove the stem of the baby bella mushrooms and slice
- Mince the garlic cloves
- Heat oil, garlic and thyme in a cast iron skillet over med-low heat
- Cook until soft and fragrant about 3 minutes
- Add the mushrooms to the cast iron skillet
- Cook mushrooms, tossing frequently until slightly soft about 7 minutes
- Salt the mushrooms and remove from heat
- Allow the mushrooms and cast iron to cool slightly
- While the mushrooms cool, mix softened cream cheese, Greek yogurt, and 1/2 cup parmesan cheese
- Mix cheese mixture in with the cooked mushrooms and top with another 1/2 cup of parmesan cheese
- Place skillet in the oven to bake for 15 minutes
- Increase the heat to broil and broil for 5 minutes or until the parmesan is browned and bubbling
- Remove the skillet from the oven and enjoy with toasted baguette, crackers or veggies!
Notes
- For a keto-friendly version, substitute sour cream in place of Greek yogurt.
- Soften cream cheese at room temperature prior to mixing for easier blending.
- Serve warm with toasted baguette, crackers, or fresh vegetables for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 196kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 441mg | 18% |
| Potassium | 201mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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