Stuffed Mushroom Dip
Stuffed Mushroom Dip
Ingredients
- 500 g mushrooms, finely chopped, plus a few whole for slicing
- 250 g cream cheese
- 200 g grated mozzarella
- 50 g grated Parmesan, divided
- 20 g spinach leaves
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt, to taste
- black pepper, to taste
- 2 tablespoons natural yogurt
- truffle or truffle paste, fresh, as needed (optional)
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200
- 2
Heat the olive oil in a pan over high heat. Add the finely chopped mushrooms and sauté for 5 to 7 minutes, until softened and browned. Set aside a few whole mushrooms to slice later for decoration.
⏱️ 7 min
- 3
To the sautéed mushrooms, add the garlic powder, salt, and black pepper. Mix well. Then, toss in the spinach leaves and cook for 1 more minute until wilted.
⏱️ 2 min
- 4
In a large mixing bowl, combine the cream cheese, natural yogurt, grated mozzarella, and most of the grated Parmesan. Reserve a small amount of Parmesan for topping.
⏱️ 3 min
- 5
Add the cooked mushroom and spinach mixture to the cheese mixture in the bowl. Mix all ingredients thoroughly with a spatula until well combined.
⏱️ 3 min
- 6
Transfer the mixture to a baking dish and spread it evenly. Sprinkle the remaining reserved grated Parmesan over the top.
⏱️ 2 min
- 7
Slice the reserved raw mushrooms and arrange them decoratively on top of the dip. You can score a crosshatch pattern on the caps for an extra touch.
⏱️ 3 min
- 8
Bake in the preheated oven for 15 to 18 minutes, or until golden and bubbly.
⏱️ 18 min•🌡️ 200
- 9
Serve the Stuffed Mushroom Dip hot. For an extra flavor boost, you can add fresh truffle or truffle paste before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Mushroom Dip
- 500 g mushrooms, finely chopped, plus a few whole for slicing
- 250 g cream cheese
- 200 g grated mozzarella
- 50 g grated Parmesan, divided
- 20 g spinach leaves
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt, to taste
- black pepper, to taste
- 2 tablespoons natural yogurt
- truffle or truffle paste, fresh, as needed (optional)
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200 - 2
Heat the olive oil in a pan over high heat. Add the finely chopped mushrooms and sauté for 5 to 7 minutes, until softened and browned. Set aside a few whole mushrooms to slice later for decoration.
⏱️ 7 min - 3
To the sautéed mushrooms, add the garlic powder, salt, and black pepper. Mix well. Then, toss in the spinach leaves and cook for 1 more minute until wilted.
⏱️ 2 min - 4
In a large mixing bowl, combine the cream cheese, natural yogurt, grated mozzarella, and most of the grated Parmesan. Reserve a small amount of Parmesan for topping.
⏱️ 3 min - 5
Add the cooked mushroom and spinach mixture to the cheese mixture in the bowl. Mix all ingredients thoroughly with a spatula until well combined.
⏱️ 3 min - 6
Transfer the mixture to a baking dish and spread it evenly. Sprinkle the remaining reserved grated Parmesan over the top.
⏱️ 2 min - 7
Slice the reserved raw mushrooms and arrange them decoratively on top of the dip. You can score a crosshatch pattern on the caps for an extra touch.
⏱️ 3 min - 8
Bake in the preheated oven for 15 to 18 minutes, or until golden and bubbly.
⏱️ 18 min•🌡️ 200 - 9
Serve the Stuffed Mushroom Dip hot. For an extra flavor boost, you can add fresh truffle or truffle paste before serving.
⏱️ 2 min