Creamy Stuffed Mushroom Dip (Low-Carb & Ultra-Cheesy!)
Love stuffed mushrooms? Try this easy creamy stuffed mushroom dip recipe. It's perfectly warm, ultra-cheesy, keto-friendly, and packs only 4g net carbs!
Ingredients
500g (17.6 oz) fresh champignon mushrooms (white button or cremini, finely chopped)
250g (8.8 oz) cream cheese (softened to room temperature)
200g (7 oz) low-moisture mozzarella cheese (shredded, divided)
50g (1.8 oz) Parmesan cheese (freshly grated, divided)
20g (0.7 oz) fresh baby spinach leaves
2 tbsp (30 ml) extra virgin olive oil
2 tbsp (30 ml) plain full-fat Greek yogurt (or sour cream)
1 tsp (5 ml) garlic powder
A pinch of fine sea salt and black pepper (to taste)
(Optional) 1 tsp white truffle paste for a gourmet touch
Instructions
Preheat your kitchen oven to 390°F (200°C) and set your baking rack right into the middle slot. Lightly grease an 8x8-inch baking dish or a medium oven-safe skillet with a tiny drop of olive oil and set it aside on your counter.
Pour the 2 tablespoons of olive oil into a large skillet and turn the stove burner up to high heat. Once the oil is shimmering hot, toss in your finely chopped mushrooms and cook for 5 to 7 minutes, stirring frequently, until they turn deep golden-brown and all their water evaporates. Set a few pretty mushroom slices aside on a plate for decorating the top later.
Turn the stovetop heat down to a medium setting. Sprinkle the garlic powder, sea salt, and black pepper over the hot mushrooms and stir well. Drop the fresh baby spinach leaves directly into the pan, tossing everything together for about 1 minute until the greens wilt completely, then remove the pan from the burner.
In a large mixing bowl, combine your softened cream cheese, Greek yogurt, the majority of your shredded mozzarella, and most of your grated parmesan cheese (make sure to save a small handful of both the mozzarella and parmesan in a small ramekin to use as your top crust layer later). Stir with a sturdy spoon until smooth.
Dump the warm mushroom and spinach mixture straight from your skillet into the bowl with the creamy cheese base. Mix thoroughly until the vegetables are completely folded into the cheese, then transfer the thick dip into your prepared baking dish, smoothing out the top surface with your spoon.
Scatter your reserved handfuls of mozzarella and parmesan cheese evenly across the top of the dip. Arrange your saved decorative mushroom slices neatly over the cheese layer, then bake in the center of your oven for 15 to 18 minutes until the dip is heavily bubbling and the top crust turns a perfect, bubbly golden-brown. Let it sit for 3 minutes before serving hot.
Notes
Keep the Heat High: Always cook the chopped mushrooms on high heat. This boils off their natural liquids quickly so your baked dip turns out thick and spreadable instead of watery. Don't Soak Mushrooms: Never wash your mushrooms in a bowl of water. They absorb water like sponges, which makes them soggy. Wipe away any dirt with a damp paper towel instead. Grate Your Own Cheese: Use a real block of parmesan cheese and grate it yourself. Pre-bagged parmesan has starches added to it that stop it from melting down into a smooth, gooey layer. The Yogurt Swap: If you don't have full-fat Greek yogurt in your fridge, you can swap it out for an equal amount of sour cream to get that same signature, rich tanginess. The Truffle Upgrade: For an amazing gourmet flavor boost, stir a single teaspoon of white truffle paste or a few drops of truffle oil into the mixture right before you bake it.