Stuffed Mushroom Dip is the ultimate twist on the classic appetizer! This rich and creamy dip is packed with mushrooms, sausage, spinach, garlic, and 3 cheeses! Served with crackers, warm baguette, or veggie sticks to dip, this dip will disappear at your next party!
Stuffed Mushroom Dip Recipe
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We love everything about mushrooms. Whether we are making our Crab Stuffed Mushrooms, our Creamy Mushroom Schnitzel, or our mushroom packed Hot and Sour Soup, we love them every way you can make them!
We had the idea to make this stuffed mushroom dip because we love stuffed mushrooms so much, but when you want to serve them at a party it is quite labor intensive as you need to individually stuff each mushroom. This dip comes together so quickly and has all the great flavors of stuffed mushrooms!
What is Stuffed Mushroom Dip
This stuffed mushroom dip takes the classic stuffed mushroom appetizer and turns it into a baked dip. It is packed with mushrooms, sausage, spinach, cream cheese, mozzarella, parmesan cheese, and garlic. Baked until golden brown and oh so creamy it is then served with crunchy crackers or warm baguette to dip. It's one of the most flavor packed and irresistible dips you will ever make!
More Easy Dips!
Ingredients
- Mushrooms - we love to use brown mushrooms (baby bella or cremini). We find they have the best umami flavor compared to white mushrooms.
- Sausage - you can use any sausage you prefer. We love to use honey garlic sausage as it has a subtle garlic flavor. You can also use mild or hot Italian sausage.
- Cream Cheese - one of three cheeses in this dip! Ensure the cream cheese is at room temperature so the dip is easy to stir together or else you will be getting an arm workout trying to stir it together!
- Spinach - fresh chopped spinach is best for this recipe. It is finely chopped and wilted in a frying pan. In a pinch you can use frozen spinach but it needs to be VERY well drained or else your dip will get watery.
- Garlic - everything is better with garlic!
- Sour Cream - this adds a creamy texture to the dip.
- Parmesan - the second cheese in this dip that adds a rich flavor.
- Mozzarella - the third cheese gives the dip a nice stretchy texture so you can get a great cheese pull!
- Parsley - this is optional for garnish.
- Oil - used to oil the pan to sauté the sausage.
- Salt and Pepper
How to Make Stuffed Mushroom Dip
Full Printable Recipe at Bottom of page
- Preheat oven to 400℉.
- Heat the oil in a large frying pan over medium high heat.
- Optional: pan fry 2 tablespoons of the sliced mushrooms for about 2-3 minutes until just browned. Set aside to garnish the top of the dip.
- Remove casing from the sausage and add to the pan. Sauté and use the spatula to break up the meat into very small bite sized pieces. Cook until starting to brown and almost cooked through, approximately 3-4 minutes.
- Add in the minced garlic, mushrooms, salt, and pepper. Cook and stir until the mushrooms are soft, about 3-4 minutes.
- Add in the spinach and continue cooking until the spinach has wilted. The moisture will evaporate after cooking 3-5 minutes. Once the liquid had evaporated, set aside to cool.
- While the mixture cools, add the softened cream cheese, mozzarella, parmesan cheese, and Greek yogurt to a bowl. Mix until evenly combined.
- Once the mushroom mixture has cooled, stir it into the cheese mixture until evenly combined.
- Pour the dip into an oven safe skillet or baking dish. Top with the reserved cooked mushrooms from step 3 for garnish (optional)
- Cover the baking dish with foil and bake for 10-12 minutes, until the dip begins to bubble. Remove the foil and cook another 2-3 minutes until the top starts to slightly turn golden brown on top and edges.
- Remove from the oven and enjoy with toasted baguette, crackers or veggies to dip.
Tips for the Best Dip
- Dip Prep - be sure that your cream cheese is at room temperature or else the dip will be very hard to mix together. While you prep all the ingredients for the recipe leave the cream cheese on the kitchen counter. Or you can place it on a microwave safe plate and heat for 15 seconds, or until slightly warm and soft to the touch.
- Flavor Variations - this dip is versatile and a great way to use your favorite cheese to change up the flavor profile. Try a different shredded cheese instead of mozzarella - for example Monterey Jack, pepper Jack, and smoked gouda are all delicious! If you would like to add some extra spice to the dip you can use a spicy Italian sausage and a jalapeno Havarti cheese instead of mozzarella!
- For Serving - this dip can be served with chips, crackers, vegetable sticks, crostini, or bread to dip. It's a fun way to keep the dip unique each time you serve it!
FAQ
To reheat the dip, cover with foil and bake in the oven for 5-8 minutes at 350°F or until warmed through. You can also microwave the dip in 20 second intervals until warmed through.
Cover the cooled dip with foil or plastic wrap and store in the fridge for up to 3 days (check the best before date on your cheese and adjust accordingly).
We do not recommend freezing this dip as the base is dairy which tends to split when frozen and thawed.
Yes! This dip is perfect for make ahead. Follow the recipe as per usual but do not bake the dip. Cover with foil or plastic wrap and store in the fridge. Just before serving, bake according to recipe baking directions but add 5 minutes to the baking time.
This recipe is vegetarian.
This recipe is gluten free. Serve the dip with gluten free baguette or crackers to dip.
More Mushrooms Recipes
- Olive Garden Stuffed Mushrooms
- Cream of Mushrooms Soup
- Panda Express Mushroom Chicken
- Crab Stuffed Mushrooms
- Mushroom Asparagus Risotto
- Creamy Mushroom Schnitzel
Enjoy!
- Sab
Stuffed Mushroom Dip
Ingredients
- ½ teaspoon oil
- ¼ lb sausage of choice (casings removed, honey garlic, Italian, or Hot Italian)
- 3 clove garlic (minced)
- 2 cups mushrooms (roughly chopped)
- 1 cup fresh baby spinach (roughly chopped, if using frozen see notes below)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (ground)
- 8 ounces cream cheese (
1 brick, 250 grams, softened at room temperature) - ⅔ cup mozzarella (shredded)
- ½ cup parmesan cheese (shredded)
- ⅓ cup sour cream (or plain Greek yogurt)
- ½ tablespoon parsley (finely chopped, optional for garnish)
Instructions
- Preheat oven to 400℉.
- Heat the ½ teaspoon oil in a large frying pan over medium high heat.
- Optional: pan fry 2 tablespoons of the sliced mushrooms for about 2-3 minutes until just browned. Set aside to garnish the top of the dip.
- Remove casing from the ¼ lb sausage of choice and add to the pan. Sauté and use the spatula to break up the meat into very small bite sized pieces. Cook until starting to brown and almost cooked through, approximately 3-4 minutes.
- Add in the minced 3 clove garlic , remaining 2 cups mushrooms, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook and stir until the mushrooms are soft, about 3-4 minutes.
- Add in the 1 cup fresh baby spinach and continue cooking until the spinach has wilted. The moisture will evaporate after cooking 3-5 minutes. Once the liquid had evaporated, set aside to cool.
- While the mixture cools, add the softened 8 ounces cream cheese, ⅔ cup mozzarella, ½ cup parmesan cheese, and ⅓ cup sour cream to a bowl. Mix until evenly combined.
- Once the mushroom mixture has cooled, stir it into the cheese mixture until evenly combined.
- Pour the dip into an oven safe skillet or baking dish. Top with the reserved cooked mushrooms from step 3 for garnish (optional)
- Cover the baking dish with foil and bake for 10-12 minutes, until the dip begins to bubble. Remove the foil and cook another 2-3 minutes until the top starts to slightly turn golden brown on top and edges.
- Remove from the oven and enjoy with toasted baguette, crackers or veggies to dip. Optional: garnish the dip with fresh chopped parsley.
Notes
Nutrition
Ed says
This was outstanding !
Sabrina says
Hi Ed, thank you! We are so happy to hear you enjoyed the recipe 🙂
Kathleen Wells says
It is so so so good! My daughter and I just pulled it out of the oven and half of it is already gone in 5 min
Sabrina says
Hi Kathleen, thank you so much for your comment!!! I know exactly what you mean... when we took the pictures from this did my Mom and I were just waiting and waiting until I was done taking the pictures so we could dig in! It was gone in 5 minutes 🙂
Betty says
So good my Son loved it!
Sabrina says
Hi Betty, so happy to hear you and your son enjoyed the dip! 🙂
Kathy says
I brought this dip to a wine‑tasting party, and three different people asked me for the recipe — and they’re all experienced cooks, so that tells you something. It’s especially delicious served warm with a buttery cracker.
Arlene says
Will it be as good made in a crock pot or is the top browning process too important to the taste?
Sabrina says
It will be just as good in a Crock Pot. The top browning does not change the flavor very much, enjoy! 🙂