This Stuffed Mushroom Dip with Cream Cheese takes all the savory, crave-worthy flavors of traditional stuffed mushrooms and turns them into a warm, bubbly dip. Packed with earthy baby bella mushrooms, savory crumbled sausage, and a rich, cheesy base, it is an irresistible appetizer perfect for holiday parties or game days.
With no need to stuff individual mushrooms caps, this easy scoopable version delivers maximum flavor with minimal effort.
Recipe Details
- Flavor Profile: A robust mix of earthy mushrooms and spicy sausage is balanced by the tangy cream cheese and sour cream base, with aromatic hits of garlic, thyme, and parsley.
- Texture: Creamy and smooth with hearty chunks of mushroom and sausage in every bite, topped with a golden, bubbly parmesan crust.
- Time: 15 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves sautéing mushrooms and mixing ingredients before a quick bake.
What You’ll Need
To make this recipe, you will need a large skillet to sauté the mushroom mixture and a 2 or 3-quart baking dish (or oven-safe skillet) for baking the dip. A large mixing bowl is needed to combine the creamy base. The ingredients rely on fresh baby bella mushrooms, flavorful sausage, and a trio of dairy staples (cream cheese, sour cream, parmesan) for the ultimate melt.
Ingredient Notes
- Baby Bella Mushrooms – You need 16 ounces, washed, destemmed, and finely chopped. Baby bellas (cremini) have a deeper flavor than white button mushrooms, which stands up well to the sausage.
- Sausage – Use 1/2 pound of cooked and crumbled sausage. Hot sausage adds a nice kick, while mild Italian sausage keeps it family-friendly.
- Cream Cheese – It is essential that the 8 ounces of cream cheese are softened so it blends smoothly with the sour cream and warm mushroom mixture.
- Sour Cream – This lightens the texture of the dip, making it scoopable rather than a solid block of cheese.
- Parmesan Cheese – Divided into the mixture and the topping, shredded parmesan adds a salty, nutty bite and a beautiful golden crust.
- Fresh Herbs – Finely chopped fresh parsley and fresh thyme provide a bright, herbal contrast to the rich, heavy ingredients.
- Garlic – Minced garlic sautéed with the mushrooms adds essential savory depth.
Add-ins and Substitutions
- Spinach – You can stir in a cup of chopped fresh spinach or thawed, drained frozen spinach for extra greens.
- Cheese – Gruyere or Fontina would be delicious substitutes for half of the parmesan if you want a different melting cheese.
- Meat-Free – To make this vegetarian, simply omit the sausage and double the mushrooms, seasoning with a little fennel seed to mimic the sausage flavor.
How to Make Stuffed Mushroom Dip with Cream Cheese
- Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray. Set aside.
- Cook Mushrooms: Add the chopped mushrooms and butter to a large skillet and heat over medium heat. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their water and it mostly evaporates from the pan. This concentrates the mushroom flavor.
- Add Flavor: Add the cooked crumbled sausage, minced garlic, parsley, thyme, and a few pinches of salt and pepper to the skillet. Cook for 2 minutes until heated through and fragrant. Remove from heat.
- Mix Cream Base: In a large bowl, combine the softened cream cheese, sour cream, and 1 cup of the shredded parmesan cheese.
- Combine: Add the warm mushroom and sausage mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.
- Bake: Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle with the remaining ½ cup of parmesan cheese. Bake for 10-12 minutes, until the top is browned and the dip is bubbling.
- Serve: Let the dip sit for about 5 minutes to set slightly before serving with baguette slices, crackers, or fresh vegetables.
Pro Tip: Make sure to cook the mushrooms long enough for the liquid to evaporate. If you rush this step, the water will release into the dip later, making it runny instead of thick and creamy.
Recipe Tips
- Finely Chop: Chop the mushrooms and crumble the sausage into small, uniform pieces. This ensures you get a perfect mix of all flavors on every cracker.
- Softened Cheese: If your cream cheese is cold, microwave it for 15-20 seconds (unwrapped) to soften it up quickly before mixing.
- Watch the Salt: Sausage and parmesan are naturally salty. Taste the mixture before adding extra salt to avoid over-seasoning.
FAQs
- Can I make this ahead? Yes, you can assemble the entire dip in the baking dish, cover it, and refrigerate it for up to 24 hours. Bake it right before the party (add a few minutes to the baking time if cold).
- Is this spicy? Only if you use hot sausage. With mild sausage, it is very savory but not spicy.
- Can I use dried herbs? Fresh is best, but if you must use dried, use 1/3 of the amount listed (e.g., 1 teaspoon dried parsley, pinch of dried thyme).
Serving Suggestions
- Bread: Slices of toasted baguette or crostini are sturdy enough to hold the chunky dip.
- Veggies: Celery sticks, bell pepper strips, and cucumber rounds offer a refreshing crunch.
- Chips: Sturdy pita chips or bagel chips work well too.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F until warm or microwave individual portions.
Stuffed Mushroom Dip with Cream Cheese
- Total Time: 35 minutes
- Yield: 6-8 Servings (approx. 3 cups) 1x
Description
This Stuffed Mushroom Dip with Cream Cheese takes all the savory, crave-worthy flavors of traditional stuffed mushrooms and turns them into a warm, bubbly dip. Packed with earthy baby bella mushrooms, savory crumbled sausage, and a rich, cheesy base, it is an irresistible appetizer perfect for holiday parties or game days. With no need to stuff individual mushroom caps, this easy scoopable version delivers maximum flavor with minimal effort.
Ingredients
The Sauté
- 16 ounces Baby Bella (Cremini) mushrooms, washed, destemmed, and finely chopped
- 1/2 pound sausage (hot or mild), cooked and crumbled
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic (approx. 3 cloves)
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon fresh thyme, finely chopped
- Salt and ground black pepper, to taste
The Creamy Base & Topping
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups shredded Parmesan cheese, divided (1 cup for the mix, 1/2 cup for topping)
Instructions
Prep
Preheat the oven to 375°F (190°C). Spray a 2-quart baking dish (or oven-safe skillet) with nonstick cooking spray.
Cook Mushrooms
Melt the butter in a large skillet over medium heat. Add the chopped mushrooms. Cook for 7–10 minutes, stirring occasionally.
Crucial Step
You must cook until the mushrooms release their liquid and that liquid mostly evaporates. This concentrates the flavor and prevents a watery dip.
Add Flavor
Add the cooked crumbled sausage, minced garlic, parsley, thyme, and a pinch of salt and pepper to the skillet. Cook for another 2 minutes until fragrant. Remove from heat.
Mix Cream Base
In a large bowl, combine the softened cream cheese, sour cream, and 1 cup of the shredded Parmesan cheese.
Combine
Add the warm mushroom and sausage mixture to the bowl with the cheese. Stir until fully combined. Taste and adjust salt and pepper if needed.
Bake
Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle with the remaining 1/2 cup of Parmesan cheese. Bake for 10–12 minutes, until the cheese is melted, golden, and bubbly.
Serve
Let the dip sit for about 5 minutes to set slightly. Serve warm with baguette slices, crackers, or veggies.
Notes
Moisture Control: The most important part of this recipe is evaporating the mushroom liquid in step 2. If you rush this, the water will release during baking, making your dip runny.
Chop Finely: Ensure the mushrooms and sausage are chopped into small, uniform pieces. This ensures the dip is easy to scoop and you get a mix of flavors in every bite.
Salt Warning: Sausage and Parmesan are naturally salty. Taste the mixture before adding extra salt to avoid over-seasoning.
Make Ahead: You can assemble the dip in the baking dish, cover, and refrigerate up to 24 hours before baking. You may need to add 5 minutes to the bake time if starting with a cold dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Skillet / Baking
- Cuisine: American
Nutrition
- Serving Size: approx. 1/3 Cup
- Calories: 310
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 75mg
Keywords: stuffed mushroom dip, sausage cream cheese dip, warm party dips, keto appetizer recipes, baby bella mushroom recipes, game day snacks, holiday appetizers
