Description
Creamy Stuffed Mushroom Dip: A rich, cheesy appetizer loaded with sautéed mushrooms, garlic, and Parmesan goodness!
Ingredients
Scale
- 8 oz baby bella mushrooms
- 2 tbsp avocado oil
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or ¼ tsp dried thyme)
- ½ tsp salt
- 8 oz cream cheese, softened
- ½ cup full-fat Greek yogurt
- 1 cup shredded Parmesan cheese, divided into 2 half-cup portions
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and allow the cream cheese to soften at room temperature.
- Prepare the Mushrooms: Remove the stems from the baby bella mushrooms and slice them.
- Cook Garlic and Thyme: In a cast iron skillet, heat the avocado oil over medium-low heat. Add the minced garlic and thyme, cooking until fragrant, about 3 minutes.
- Sauté the Mushrooms: Add the sliced mushrooms to the skillet and cook, stirring frequently, for about 7 minutes, until they become slightly tender. Sprinkle with salt and remove from heat, letting the skillet and mushrooms cool slightly.
- Mix the Cheese Base: In a mixing bowl, combine the softened cream cheese, Greek yogurt, and ½ cup of Parmesan cheese until smooth.
- Combine and Top: Stir the cheese mixture into the skillet with the cooked mushrooms. Sprinkle the remaining ½ cup of Parmesan cheese over the top.
- Bake: Place the skillet in the oven and bake for 15 minutes.
- Broil for a Golden Top: Increase the oven to broil and broil the dip for an additional 5 minutes, until the top is bubbly and golden brown.
- Serve: Remove from the oven and enjoy with toasted baguette slices, crackers, or fresh veggies.