Description
This Creamy Stuffed Mushroom Dip features large mushroom caps filled with a rich and flavorful mixture of cream cheese, sour cream, Parmesan, and fresh vegetables. Baked until bubbly and tender, this appetizer is perfect for parties and gatherings, served warm with crackers or bread.
Ingredients
Scale
Mushrooms
- 24 large mushrooms
Filling
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the mushrooms.
- Prepare Mushrooms: Remove the stems from the mushrooms and finely chop them to add to the filling mixture.
- Make Filling: In a large bowl, combine the cream cheese, sour cream, grated Parmesan cheese, chopped green onions, chopped red bell pepper, chopped fresh parsley, salt, and pepper. Mix everything thoroughly to create a creamy and flavorful filling.
- Stuff Mushrooms: Spoon the cream cheese mixture into each mushroom cap, filling them evenly and generously.
- Bake: Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is bubbly and hot.
- Serve: Remove from the oven and serve the stuffed mushrooms warm with your favorite crackers or bread for dipping.
Notes
- For best flavor, use freshly chopped herbs and vegetables.
- You can add finely chopped mushroom stems to the filling for extra mushroom flavor.
- If you prefer a sharper flavor, add a bit more Parmesan or a pinch of garlic powder.
- These can be prepared ahead and refrigerated before baking; just add a few extra minutes to bake time if baking from cold.
- Serve immediately after baking to enjoy the creamy texture and warmth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
