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