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Healthy Stuffed Mushroom Dip

A creamy, savory dip made with earthy mushrooms and a rich, healthy filling, perfect for gatherings and a great way to sneak in some veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz large white or cremini mushrooms, cleaned and stems removed
  • 1 cup cream cheese, softened
  • ½ cup Greek yogurt
  • 1 cup shredded cheese (such as mozzarella or cheddar)
  • 2 cloves garlic, minced
  • ½ cup green onions, chopped
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper to taste
  • Optional: breadcrumbs for topping

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and allow it to preheat while you prepare the mushrooms.
  2. After cleaning, gently remove the stems of the mushrooms and set aside. You can chop the stems for use in the filling.
Making the Filling
  1. In a mixing bowl, combine the softened cream cheese and Greek yogurt. Mix until smooth.
  2. Fold in the shredded cheese, minced garlic, chopped green onions, chopped mushroom stems, Italian herbs, and season with salt and pepper to taste.
Stuffing the Mushrooms
  1. Using a spoon, carefully scoop the filling into each mushroom cap, ensuring they’re generously packed.
Baking
  1. Arrange the stuffed mushrooms on a baking tray lined with parchment paper. If desired, sprinkle breadcrumbs on top.
  2. Place the tray in the preheated oven and bake for about 20 minutes, or until the mushrooms are tender and the tops are golden.
Serving
  1. Remove from the oven and let cool for a few minutes before serving with your favorite dipping options, like vegetables or pita chips.

Notes

For substitutions, try using low-fat cream cheese or dairy-free options. Add cooked chicken or turkey for extra protein. Keep an eye on the mushrooms around the 15-minute mark to avoid overcooking. Don’t overstuff the mushrooms to prevent spilling during baking. Can be stored in the fridge for up to three days.