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Preheat your oven to 200°C (390°F).

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.

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.

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.

Add the cooked mushroom and spinach mixture to the cheese mixture in the bowl. Mix all ingredients thoroughly with a spatula until well combined.

Transfer the mixture to a baking dish and spread it evenly. Sprinkle the remaining reserved grated Parmesan over the top.

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.

Bake in the preheated oven for 15 to 18 minutes, or until golden and bubbly.

Serve the Stuffed Mushroom Dip hot. For an extra flavor boost, you can add fresh truffle or truffle paste before serving.


Preheat your oven to 200°C (390°F).

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.

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.

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.

Add the cooked mushroom and spinach mixture to the cheese mixture in the bowl. Mix all ingredients thoroughly with a spatula until well combined.

Transfer the mixture to a baking dish and spread it evenly. Sprinkle the remaining reserved grated Parmesan over the top.

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.

Bake in the preheated oven for 15 to 18 minutes, or until golden and bubbly.

Serve the Stuffed Mushroom Dip hot. For an extra flavor boost, you can add fresh truffle or truffle paste before serving.
