This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Trust me, this Stuffed Mushroom Dip is way easier (and honestly better) than making stuffed mushrooms. You skip all the filling and baking but still get that creamy, cheesy, herby, sausage flavor everyone’s obsessed with.
What Sets This Recipe Apart
- Tested to Perfection: I’ve made this recipe multiple times to get the texture just right. It’s creamy but not greasy, rich without feeling heavy.
- Simple, Effective Techniques: Letting the mushrooms fully cook down (and their water evaporate) gives deep, restaurant-level flavor.
- No Shortcuts on Taste: Real ingredients, balanced seasoning, and small touches, like fresh herbs and browned sausage, make every bite so good!
Stuffed Mushroom Dip Ingredients
- Add Onion: You can add ⅓- ½ cup of minced onion or shallot.
- Use your favorite sausage! Spicy, mild, pork, chicken, leftover breakfast sausage. Whichever you prefer.
- Bring on the Heat! Add some heat with ⅛-¼ teaspoon red pepper flakes, and use hot sausage.
- Mushrooms: Use your favorite! Make sure to wash them. For fast, even chopping, pulse the mushrooms in a food processor. You may need 1–2 batches, depending on size.
- Sour Cream Swap: You can use plain Greek yogurt instead of sour cream.
- Herb Swap: If you would like to use dried herbs instead of fresh, use 1 teaspoon of dried parsley and ⅛ teaspoon dried thyme.
How to Make Stuffed Mushroom Dip
I LOVE stuffed mushrooms, but I rarely have the time or energy to make them. This dip solves everything! I get all the yummy flavor in a simple dip that everyone can enjoy!
- Prep and Cook Mushrooms: Preheat the oven to 375℉, and spray a 1 or 2-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. Add chopped mushrooms and unsalted butter to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and most of it evaporates from the pan.
- Add Sausage & Seasonings: Add cooked sausage, minced garlic, fresh parsley, fresh thyme, and season with a few pinches of salt and ground black pepper. Cook for 2 minutes, until heated through and fragrant, then remove from the heat.
- Add & Combine Cheese: Combine softened cream cheese, sour cream, and 1 cup of the 1 ½ cups of shredded parmesan cheese in a large bowl.
- Combine: Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.
- Spread, Top, Bake: Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining ½ cup of Parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling. Let the stuffed mushroom dip sit for about 5 minutes before serving. Serve with sliced baguette (toasted or not toasted), crostini, crackers, tortilla chips, pita chips, or fresh vegetables.
Alyssa’s Pro Tips
- Mushrooms: Let the mushrooms cook long enough for them to become watery, then let the water almost completely evaporate before moving on.
Pin this now to find it later
Pin It
Stuffed Mushroom Dip
This creamy, cheesy dip has all the rich, savory flavor of stuffed mushrooms, but half the work!
Ingredients
- 16 ounces washed, destemmed, and finely chopped baby bella mushrooms
- ½ pound cooked and crumbled sausage hot or mild
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon finely chopped fresh thyme
- 8 ounces softened cream cheese
- ½ cup sour cream
- 1 ½ cups shredded parmesan cheese divided
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside.
- Add 16 ounces washed, destemmed, and finely chopped baby bella mushrooms and 2 tablespoons unsalted butter to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.
- Add ½ pound cooked and crumbled sausage, 1 tablespoon minced garlic, 1 tablespoon finely chopped fresh parsley, ½ teaspoon finely chopped fresh thyme, and season with a few pinches of salt and ground black pepper, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.
- Combine 8 ounces softened cream cheese, ½ cup sour cream, and 1 cup of the 1 ½ cups shredded parmesan cheese in a large bowl.
- Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.
- Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining ½ cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.
- Let the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables.
Notes
Make Ahead & Storage Instructions
- Make Ahead: Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes to the bake time to heat through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in 20–30 second increments in the microwave, or cover with foil and bake at 350°F for 10–12 minutes until hot.
- Freezing: Not recommended. The cream cheese and sour cream don’t thaw well, and the mushrooms can become mushy.
Nutrition
Calories: 327kcalCarbohydrates: 5gProtein: 15gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 78mgSodium: 578mgPotassium: 332mgFiber: 1gSugar: 3gVitamin A: 774IUVitamin C: 3mgCalcium: 272mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
