Stuffed Mushroom Dip (Printable Version)
# What You’ll Need:
→ Base Ingredients
01 -
2 cups baby bella mushrooms (8 oz), sliced
02 -
2 tbsp avocado oil
03 -
4 cloves garlic, minced
04 -
1 tsp fresh thyme (or 1/4 tsp dried thyme)
05 -
1/2 tsp salt
→ Creamy Elements
06 -
1 cup cream cheese (8 oz), softened
07 -
1/2 cup full-fat Greek yogurt
08 -
1 cup shredded parmesan cheese, divided
# Steps to Follow:
01 -
Leave cream cheese out on the counter to soften. Preheat oven to 350°F. Remove stems and slice mushrooms. Mince garlic cloves.
02 -
Heat avocado oil in a cast iron skillet over medium-low heat. Add garlic and thyme, cooking until soft and fragrant, about 3 minutes.
03 -
Add sliced mushrooms to the skillet. Toss frequently until mushrooms are slightly soft, around 7 minutes. Salt the mushrooms and remove from heat.
04 -
While mushrooms cool slightly, mix softened cream cheese, Greek yogurt, and 1/2 cup of shredded parmesan in a bowl.
05 -
Add the cheese mixture to the skillet with the cooked mushrooms. Mix well and top with the remaining 1/2 cup of shredded parmesan.
06 -
Place the skillet in the preheated oven and bake for 15 minutes.
07 -
Increase oven heat to broil and cook for an additional 5 minutes, or until the parmesan cheese is browned and bubbling.
08 -
Remove from the oven and serve hot with toasted baguette, crackers, or veggies.
# Additional Notes:
01 -
This dip can be prepared in advance and refrigerated. Bake just before serving for best results.
02 -
For a lighter version, use reduced-fat cream cheese, but the texture may be slightly different.