Stuffed Mushroom Dip

Prep time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6-8
Cuisine: European
Recipe Info

8 oz baby bella mushrooms
2 tbsp olive oil oil
4 cloves of garlic
1 tsp fresh thyme 1/4 tsp dried thyme
½ tsp salt
8 oz softened cream cheese
½ cup full fat sour cream
1 cup shredded parmesan cheese, separated into 2 ½ cup portions

Prior to making this dip, leave the cream cheese on the counter to soften. Preheat oven to 350F. Remove the stem of the baby bella mushrooms and slice. Mince the garlic cloves. Heat oil, garlic, and thyme in a cast iron skillet over med-low heat. Cook until soft and fragrant about 3 minutes. Add the mushrooms to the cast iron skillet. Cook mushrooms, 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, sour cream, and 1/2 cup Parmesan cheese. Mix cheese mixture in with the cooked mushrooms and top with another 1/2 cup of Parmesan cheese. Place 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!

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