Stuffed Mushroom Dip
This dip is a savory blend of baby bella mushrooms, creamy cheese, and aromatic herbs, all baked to perfection. It’s an appetizer that will surely impress your guests and leave them asking for more!
Equipment
Ingredients
- 8 oz baby bella mushrooms
- 2 tbsp avocado oil
- 4 cloves of garlic minced
- 1 tsp fresh thyme or 1/4 tsp dried thyme
- 1/2 tsp salt
- 8 oz softened cream cheese
- 1/2 cup full-fat Greek yogurt
- 1 cup shredded Parmesan cheese separated into 2 half-cup portions
Instructions
- Prior to making this dip, leave the cream cheese on the counter to soften.
- Preheat oven to 350°F.
- Remove the stem of the baby bella mushrooms and slice them.
- Heat avocado oil, minced garlic, and thyme in a cast iron skillet over medium-low heat. Cook until soft and fragrant, about 3 minutes.
- Add the mushrooms to the cast iron skillet and cook, 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 in a bowl.
- Mix the cheese mixture with the cooked mushrooms in the skillet and top with another 1/2 cup of Parmesan cheese.
- Place the 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!
Tried this recipe?Let us know how it was!