1/2 cup grated Parmesan cheese, plus more for topping
1 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or a small oven-safe baking dish.
Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook until they release their liquid and the liquid evaporates, about 8 to 10 minutes.
Add the minced shallot and garlic to the skillet. Cook for 2 minutes until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
In a medium bowl, combine the softened cream cheese, sour cream, Parmesan cheese, mozzarella cheese, parsley, salt, and pepper. Mix until smooth.
Stir the cooled mushroom mixture into the cheese mixture until everything is evenly combined.
Spread the dip mixture into the prepared baking dish. Sprinkle the top with extra Parmesan cheese and breadcrumbs, if using.
Bake for 20 to 25 minutes, or until the dip is hot throughout and the top is lightly golden brown.
Let the dip rest for 5 minutes before serving warm with crackers, baguette slices, or vegetable sticks.
Notes
You can substitute white button mushrooms for cremini mushrooms if needed.
For a richer flavor, add 2 ounces of crumbled cooked bacon to the cheese mixture.
If you prefer a smoother dip, pulse the cooked mushrooms in a food processor until finely chopped instead of hand chopping.