Description
This Stuffed Mushroom Dip is a creamy, savory, and cheesy party appetizer inspired by classic stuffed mushrooms. Featuring finely chopped cremini mushrooms, lean ground beef, a creamy base of cream cheese and sour cream, and a golden bubbly cheese topping of mozzarella and Parmesan, it combines all the beloved flavors in a shareable, scoopable dip. Perfect for game nights or cozy gatherings, it delivers a warm, comforting punch of umami and cheesy goodness that’s sure to impress.
Ingredients
Scale
The Mushrooms and Aromatics
- 16 oz cremini (baby bella) mushrooms, finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil or butter
The Meat
- 1 lb lean ground beef
- Salt, to taste
- Black pepper, to taste
- Optional: Garlic powder or onion powder, 1/4 tsp each
- Optional: 1 tbsp non-alcoholic cooking wine alternative or 1 tsp Worcestershire sauce (alcohol-free) or 1/4 cup mushroom broth
The Creamy Base
- 8 oz cream cheese, softened to room temperature (full-fat recommended)
- 1/3 cup sour cream (or mayonnaise or plain Greek yogurt as alternatives)
Cheeses
- 3/4 cup freshly grated Parmesan cheese, divided (about 1/2 cup for mixing, 1/4 cup for topping)
- 1 cup shredded low-moisture part-skim mozzarella cheese, divided (about 1/2 cup for mixing, 1/2 cup for topping)
Extras
- 2 tbsp fresh parsley, chopped (optional)
- 1-2 tbsp plain breadcrumbs (optional, for added texture and cohesion)
Instructions
- Prep & Preheat: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or similar oven-safe dish. Take the cream cheese out of the fridge to soften for easier mixing.
- Cook the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Cook until no pink remains. Drain excess grease thoroughly to avoid an oily dip. Set cooked beef aside.
- Sauté the Aromatics & Mushrooms: Using the same skillet, add 1 tablespoon olive oil or butter. Cook the onion over medium heat until softened and translucent, about 3-5 minutes. Add minced garlic and cook for 1 more minute until fragrant. Stir in finely chopped mushrooms and cook, stirring occasionally, until mushrooms release their liquid and the liquid evaporates completely (about 8-10 minutes), preventing a watery dip. Remove skillet from heat.
- Create the Creamy Base: In a large mixing bowl, combine softened cream cheese and sour cream (or chosen alternative). Season with salt, black pepper, and optionally garlic powder. Mix until smooth and creamy using a spatula or hand mixer on low speed.
- Assemble the Dip: Add the cooked ground beef, sautéed mushroom and onion mixture, most of the grated Parmesan, and half the shredded mozzarella to the creamy base. Mix thoroughly to combine evenly. Stir in fresh parsley and optional breadcrumbs for texture if using.
- Bake to Perfection: Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle remaining mozzarella and reserved Parmesan on top to create a bubbly and golden crust. Bake in the preheated oven for 20-25 minutes, or until the cheese topping is melted, bubbly, and lightly golden. Serve warm.
Notes
- Do not rinse mushrooms under running water; instead, wipe clean with a damp paper towel to avoid excess moisture.
- Use full-fat cream cheese for richer flavor, but reduced-fat can be used for a lighter version.
- Sour cream can be substituted with mayonnaise or plain Greek yogurt – note that Greek yogurt will add additional tang.
- For a vegetarian option, substitute ground beef with plant-based ground crumble.
- Adding breadcrumbs helps absorb moisture and add texture if mushrooms seem particularly wet.
- Use freshly grated Parmesan for best flavor instead of pre-grated powders.
- To make it dairy-free, use plant-based cream cheese and sour cream alternatives.
- Serve with crackers, toasted bread, or vegetable sticks for dipping.
