\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nTrust me, this Stuffed Mushroom Dip is way<\/em> easier<\/strong> (and honestly better) than making stuffed mushrooms. You skip all the filling and baking but still get that creamy, cheesy<\/strong>, herby, sausage flavor everyone\u2019s obsessed with.<\/p>\n<\/figure>\n\nWhat Sets This Recipe Apart<\/h2>\n\nTested to Perfection:<\/strong> I\u2019ve made this recipe multiple times to get the texture just right. It\u2019s creamy but not greasy, rich without feeling heavy.<\/li>\nSimple, Effective Techniques:<\/strong> Letting the mushrooms fully cook down (and their water evaporate) gives deep, restaurant-level flavor.<\/li>\nNo Shortcuts on Taste:<\/strong> Real ingredients, balanced seasoning, and small touches, like fresh herbs and browned sausage, make every bite so good! <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nStuffed Mushroom Dip Ingredients<\/h3>\n<\/figure>\n\nAdd Onion:<\/strong> You can add \u2153- \u00bd cup of minced onion or shallot.<\/li>\nUse your favorite sausage!<\/strong> Spicy, mild, pork, chicken, leftover breakfast sausage. Whichever you prefer.<\/li>\nBring on the Heat!<\/strong> Add some heat with \u215b-\u00bc teaspoon red pepper flakes, and use hot sausage.<\/li>\nMushrooms:<\/strong> Use your favorite! Make sure to wash them.\u00a0For fast, even chopping, pulse the mushrooms in a food processor. You may need 1\u20132 batches, depending on size.<\/li>\nSour Cream Swap: <\/strong>You can use plain Greek yogurt instead of sour cream.<\/li>\nHerb Swap:<\/strong> If you would like to use dried herbs instead of fresh, use 1 teaspoon of dried parsley and \u215b teaspoon dried thyme.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Stuffed Mushroom Dip<\/h2>\nI LOVE stuffed mushrooms<\/a>, but I rarely have the time or energy to make them. This dip solves everything! I get all the yummy flavor in a simple dip that everyone can enjoy!<\/p>\n\nPrep and Cook Mushrooms:<\/strong> Preheat the oven to 375\u2109, and spray a 1 or 2-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. Add chopped mushrooms\u00a0and\u00a0unsalted butter\u00a0to a large skillet<\/a> and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and most of it evaporates from the pan.<\/li>\nAdd Sausage & Seasonings<\/strong>: Add cooked sausage,\u00a0minced garlic, fresh parsley, fresh thyme, and season with a few pinches of\u00a0salt\u00a0and\u00a0ground black pepper. Cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/li>\nAdd & Combine Cheese:<\/strong> Combine softened cream cheese, sour cream, and 1 cup of the\u00a01 \u00bd cups of shredded parmesan cheese\u00a0in a large bowl.<\/li>\nCombine:<\/strong> Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.<\/li>\nSpread, Top, Bake:<\/strong> Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of Parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling. Let the stuffed mushroom dip sit for about 5 minutes before serving. Serve with sliced baguette (toasted or not toasted), crostini<\/a>, crackers, tortilla chips<\/a>, pita chips, or fresh vegetables<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\n\nMushrooms:<\/strong> Let the mushrooms cook long enough for them to become watery, then let the water almost completely evaporate before moving on.\u00a0<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 16 ounces washed, destemmed, and finely chopped baby bella mushrooms<\/span> and 2 tablespoons unsalted butter<\/span> to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.<\/span><\/p>\n<\/li>\n\nAdd \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Trust me, this Stuffed Mushroom Dip is way<\/em> easier<\/strong> (and honestly better) than making stuffed mushrooms. You skip all the filling and baking but still get that creamy, cheesy<\/strong>, herby, sausage flavor everyone\u2019s obsessed with.<\/p>\n<\/figure>\n\nWhat Sets This Recipe Apart<\/h2>\n\nTested to Perfection:<\/strong> I\u2019ve made this recipe multiple times to get the texture just right. It\u2019s creamy but not greasy, rich without feeling heavy.<\/li>\nSimple, Effective Techniques:<\/strong> Letting the mushrooms fully cook down (and their water evaporate) gives deep, restaurant-level flavor.<\/li>\nNo Shortcuts on Taste:<\/strong> Real ingredients, balanced seasoning, and small touches, like fresh herbs and browned sausage, make every bite so good! <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nStuffed Mushroom Dip Ingredients<\/h3>\n<\/figure>\n\nAdd Onion:<\/strong> You can add \u2153- \u00bd cup of minced onion or shallot.<\/li>\nUse your favorite sausage!<\/strong> Spicy, mild, pork, chicken, leftover breakfast sausage. Whichever you prefer.<\/li>\nBring on the Heat!<\/strong> Add some heat with \u215b-\u00bc teaspoon red pepper flakes, and use hot sausage.<\/li>\nMushrooms:<\/strong> Use your favorite! Make sure to wash them.\u00a0For fast, even chopping, pulse the mushrooms in a food processor. You may need 1\u20132 batches, depending on size.<\/li>\nSour Cream Swap: <\/strong>You can use plain Greek yogurt instead of sour cream.<\/li>\nHerb Swap:<\/strong> If you would like to use dried herbs instead of fresh, use 1 teaspoon of dried parsley and \u215b teaspoon dried thyme.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Stuffed Mushroom Dip<\/h2>\nI LOVE stuffed mushrooms<\/a>, but I rarely have the time or energy to make them. This dip solves everything! I get all the yummy flavor in a simple dip that everyone can enjoy!<\/p>\n\nPrep and Cook Mushrooms:<\/strong> Preheat the oven to 375\u2109, and spray a 1 or 2-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. Add chopped mushrooms\u00a0and\u00a0unsalted butter\u00a0to a large skillet<\/a> and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and most of it evaporates from the pan.<\/li>\nAdd Sausage & Seasonings<\/strong>: Add cooked sausage,\u00a0minced garlic, fresh parsley, fresh thyme, and season with a few pinches of\u00a0salt\u00a0and\u00a0ground black pepper. Cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/li>\nAdd & Combine Cheese:<\/strong> Combine softened cream cheese, sour cream, and 1 cup of the\u00a01 \u00bd cups of shredded parmesan cheese\u00a0in a large bowl.<\/li>\nCombine:<\/strong> Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.<\/li>\nSpread, Top, Bake:<\/strong> Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of Parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling. Let the stuffed mushroom dip sit for about 5 minutes before serving. Serve with sliced baguette (toasted or not toasted), crostini<\/a>, crackers, tortilla chips<\/a>, pita chips, or fresh vegetables<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\n\nMushrooms:<\/strong> Let the mushrooms cook long enough for them to become watery, then let the water almost completely evaporate before moving on.\u00a0<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 16 ounces washed, destemmed, and finely chopped baby bella mushrooms<\/span> and 2 tablespoons unsalted butter<\/span> to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.<\/span><\/p>\n<\/li>\n\nAdd \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
I LOVE stuffed mushrooms<\/a>, but I rarely have the time or energy to make them. This dip solves everything! I get all the yummy flavor in a simple dip that everyone can enjoy!<\/p>\n\nPrep and Cook Mushrooms:<\/strong> Preheat the oven to 375\u2109, and spray a 1 or 2-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. Add chopped mushrooms\u00a0and\u00a0unsalted butter\u00a0to a large skillet<\/a> and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and most of it evaporates from the pan.<\/li>\nAdd Sausage & Seasonings<\/strong>: Add cooked sausage,\u00a0minced garlic, fresh parsley, fresh thyme, and season with a few pinches of\u00a0salt\u00a0and\u00a0ground black pepper. Cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/li>\nAdd & Combine Cheese:<\/strong> Combine softened cream cheese, sour cream, and 1 cup of the\u00a01 \u00bd cups of shredded parmesan cheese\u00a0in a large bowl.<\/li>\nCombine:<\/strong> Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.<\/li>\nSpread, Top, Bake:<\/strong> Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of Parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling. Let the stuffed mushroom dip sit for about 5 minutes before serving. Serve with sliced baguette (toasted or not toasted), crostini<\/a>, crackers, tortilla chips<\/a>, pita chips, or fresh vegetables<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\n\nMushrooms:<\/strong> Let the mushrooms cook long enough for them to become watery, then let the water almost completely evaporate before moving on.\u00a0<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 16 ounces washed, destemmed, and finely chopped baby bella mushrooms<\/span> and 2 tablespoons unsalted butter<\/span> to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.<\/span><\/p>\n<\/li>\n\nAdd \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 16 ounces washed, destemmed, and finely chopped baby bella mushrooms<\/span> and 2 tablespoons unsalted butter<\/span> to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.<\/span><\/p>\n<\/li>\n\nAdd \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 16 ounces washed, destemmed, and finely chopped baby bella mushrooms<\/span> and 2 tablespoons unsalted butter<\/span> to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.<\/span><\/p>\n<\/li>\n\nAdd \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside. <\/span><\/p>\n<\/li>\n\nAdd 16 ounces washed, destemmed, and finely chopped baby bella mushrooms<\/span> and 2 tablespoons unsalted butter<\/span> to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.<\/span><\/p>\n<\/li>\n\nAdd \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 16 ounces washed, destemmed, and finely chopped baby bella mushrooms<\/span> and 2 tablespoons unsalted butter<\/span> to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.<\/span><\/p>\n<\/li>\n\nAdd \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bd pound cooked and crumbled sausage<\/span>, 1 tablespoon minced garlic<\/span>, 1 tablespoon finely chopped fresh parsley<\/span>, \u00bd teaspoon finely chopped fresh thyme<\/span>, and season with a few pinches of salt<\/span> and ground black pepper<\/span>, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.<\/span><\/p>\n<\/li>\n\nCombine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Combine 8 ounces softened cream cheese<\/span>, \u00bd cup sour cream<\/span>, and 1 cup of the 1 \u00bd cups shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nAdd the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed. <\/span><\/p>\n<\/li>\n\nAdd the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining \u00bd cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.<\/span><\/p>\n<\/li>\n\nLet the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Let the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/h6>\n\nMake Ahead: <\/strong>Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes<\/strong> to the bake time to heat through.<\/li>\nStorage: <\/strong>Store leftovers in an airtight container in the refrigerator for up to 3 days<\/strong>. Reheat in 20\u201330 second increments in the microwave, or cover with foil and bake at 350\u00b0F for 10\u201312 minutes<\/strong> until hot.<\/li>\nFreezing: <\/strong>Not recommended. The cream cheese and sour cream don\u2019t thaw well, and the mushrooms can become mushy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>327<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>28<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>78<\/span>mg<\/span><\/span>Sodium: <\/span>578<\/span>mg<\/span><\/span>Potassium: <\/span>332<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>774<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>272<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Stuffed Mushroom Appetizers<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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<\/figure>\n![\"Sour](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/stuffedmushroomdip-2-1200x800.jpg\"\/ "\\"Trust")
![\"Sour](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/stuffedmushroomdip-2-1200x800.jpg\" "\\"Trust")
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![\"Dip](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/stuffedmushroomdip-4-1200x800.jpg\" "\\"Trust")
<\/figure>\n<\/figure>\n