The Recipe Bench

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 10

This 30-Minute Stuffed Mushroom Dip is the ultimate party appetizer! All the flavors of classic stuffed mushrooms—hot Italian sausage, earthy cremini mushrooms, cream cheese, and mozzarella—transformed into a hot, bubbly, scoopable dip with a crispy breadcrumb topping. Perfect for holiday parties, game day, or any time you need a crowd-pleasing appetizer fast!

Why You’ll Love This Recipe

Ready in 30 minutes. From start to finish, this dip is done in half an hour!

All the stuffed mushroom flavor, none of the work. No tedious stuffing individual mushroom caps!

Crowd-pleaser guaranteed. Creamy, cheesy, savory, and topped with buttery breadcrumbs—what’s not to love?

Perfect for parties. Serves 10 and pairs perfectly with crostini, crackers, or veggies.

Make-ahead friendly. Assemble ahead of time and bake when guests arrive.

Directions

Step 1
Gather all ingredients. Preheat your oven to 375°F and grease a 8×8 baking dish or pie plate. Move oven rack to top third of the oven for broiling at the end.

Step 2
Brown sausage in a skillet and crumble, 2-3 minutes. Add mushrooms, garlic, salt and pepper. Cook another 10-12 minutes until all the moisture has evaporated from the mushrooms .

Step 3
Mix up your sour cream, cream cheese, 1/4 cup of mozzarella, 1/4 cup of parmesan, parsley, and additional cracked black pepper. Add in your sausage and mushroom mix and transfer to your baking dish.

Step 4
Top with remaining mozzarella and parmesan as well as your breadcrumbs. Bake for 12-15 minutes until bubbly, then broil until the cheesy bread crumbs are nice and golden brown, 1 to 2 minutes longer. Remove from oven and garnish with additional parsley, serving with pita chips, bread, or crackers.

Tips for Success

Chop the mushrooms small. Smaller pieces make the dip easier to scoop and spread.

Don’t skip the moisture evaporation step. Cooking the mushrooms until all the liquid evaporates concentrates their flavor and prevents a watery dip.

Use room temperature cream cheese. It mixes in much more easily and creates a smoother dip.

Watch the broiler closely! Breadcrumbs can go from golden to burned in seconds. Don’t run off!

Make it ahead. Assemble the dip (through step 7), cover, and refrigerate for up to 24 hours. Bake when ready to serve, adding 5 minutes to the bake time.

Use mild sausage if you prefer. Hot Italian sausage adds great flavor, but use mild if you don’t like spice.

Serve with variety. Crostini, crackers, pita chips, sliced baguette, or even veggie sticks all work great!

Double the recipe for a crowd. Use a 9×13 baking dish and double all ingredients.

Storage & Reheating

Refrigerate: Store leftovers covered in the refrigerator for up to 3 days.

Reheat: Reheat in a 350°F oven for 15-20 minutes until hot and bubbly, or microwave individual portions for 1-2 minutes.

Freeze: Not recommended. The cream cheese and sour cream can separate when frozen and thawed.

Best served fresh: This dip is best enjoyed hot and fresh from the oven!

30-Minute Stuffed Mushroom Dip

All the flavors of classic stuffed mushrooms—hot Italian sausage, earthy cremini mushrooms, cream cheese, and mozzarella—transformed into a hot, bubbly, scoopable dip with a crispy breadcrumb topping.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 10

Ingredients Method

Ingredients

  

• 1 tablespoon salted butter
• 1/4 cup Italian-seasoned breadcrumbs
• 8 ounces hot Italian pork sausage
• 2 8 oz packages sliced fresh cremini mushrooms, chopped (about 5 cups)
• 1 tablespoon finely chopped garlic from 3 medium garlic cloves
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 cup sour cream
• 1 7 oz container chive-and-onion cream cheese, at room temperature
• 1/4 cup chopped fresh flat-leaf parsley plus more for garnish
• 3 ounces low-moisture part-skim mozzarella cheese shredded (about 3/4 cup), divided
• 1/2 cup freshly grated Parmesan cheese divided
• Crostini or chips for serving

Method

 

1. Preheat and prep. Preheat your oven to 375°F (190°C) with the rack in the top third position. Grease an 8×8-inch baking dish with cooking spray and set aside.
2. Make the breadcrumb topping. Melt the butter in a large skillet over medium-high heat. Add the Italian-seasoned breadcrumbs and stir until they’re evenly coated in melted butter and fragrant, about 2 minutes. Transfer the breadcrumbs to a small bowl and set aside. Wipe the skillet clean.
3. Cook the sausage. Return the skillet to medium-high heat. Add the Italian sausage and cook, stirring often and breaking it up into bite-sized pieces with a wooden spoon, until browned and almost cooked through, 2 to 3 minutes.
4. Add the mushrooms. Add the chopped mushrooms, garlic, black pepper, and salt to the skillet. Cook, stirring occasionally, until the mushrooms are soft and all the excess moisture has evaporated, 12 to 15 minutes. This step is important—you want the mushrooms to release and then reabsorb their liquid for maximum flavor! Remove from heat.
5. Mix in the creamy base. Stir in the sour cream, chive-and-onion cream cheese, chopped parsley, 1/4 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese. Mix until everything is fully combined and smooth.
6. Transfer to baking dish. Spread the mushroom mixture into the prepared 8×8-inch baking dish in an even layer.
7. Top with cheese and breadcrumbs. Sprinkle the remaining 1/2 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese evenly over the top. Then sprinkle the reserved buttery breadcrumbs over the cheese.
8. Bake and broil. Bake in the preheated oven until the cheese is melted and the edges are bubbling, about 12 minutes. Then increase the oven temperature to broil (don’t remove the dish!) and broil until the breadcrumbs are deeply golden brown, 1 to 2 minutes. Watch carefully so they don’t burn!
9. Garnish and serve. Remove from the oven, garnish with fresh parsley, and serve immediately with crostini, crackers, or sliced baguette.

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