Unstuffed Mushroom Dip
Turn your favorite appetizer into a next-level party pleaser with this rich and savory Unstuffed Mushroom Dip! Combining the earthy goodness of sautéed button mushrooms, the creamy decadence of cream cheese and sour cream, and the umami punch of Parmesan, this easy baked dip is bursting with flavor in every bite. Ready in just 30 minutes, it features golden, bubbly perfection straight from the oven, topped with a sprinkle of fresh parsley for the perfect finishing touch. Ideal for sharing at gatherings or enjoying as a cozy snack, pair this crowd-pleaser with crispy crackers, baguette slices, or fresh veggies for the ultimate dipping experience. Perfect for mushroom lovers, this appetizer brings all the comforting flavors of stuffed mushrooms without the hassle.
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Recipe Information
Ingredients
- 8 ounces Button mushrooms
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Clean the mushrooms with a damp paper towel and finely chop them.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the chopped mushrooms and cook, stirring occasionally, for 5-7 minutes, or until they release their moisture and begin to brown.
Stir in the minced garlic and cook for another minute, until fragrant. Remove the skillet from the heat and set aside to cool slightly.
In a large mixing bowl, combine the cream cheese, sour cream, grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Use a hand mixer to beat the mixture until smooth and creamy.
Gently fold the cooked mushroom and garlic mixture into the cheese mixture until well combined.
Transfer the dip mixture to an oven-safe baking dish and smooth the top with a spatula.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the dip is bubbly and lightly golden on top.
Remove from the oven and let cool for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Serve warm with crackers, sliced baguette, or fresh vegetables.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 28.1 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1460 mg | 112% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
