Cheese-Stuffed Mushrooms with Herbed Cream Cheese Dip 

These Cheese-Stuffed Mushrooms are a delightful appetizer, bursting with flavor and paired with a creamy herbed dip. Perfect for parties or a cozy night in! Here’s how to make them:

Ingredients:
For the Stuffed Mushrooms:

1 pound large cremini mushrooms, stems removed and cleaned
1 tablespoon olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup cooked quinoa
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste
For the Herbed Cream Cheese Dip:

4 ounces cream cheese, softened
2 tablespoons sour cream
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Stuffing:
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and cook for an additional minute until fragrant.
In a large bowl, combine the sautéed onion and garlic with cooked quinoa, shredded mozzarella cheese, shredded Parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Mix until well combined.
Stuff the Mushrooms:
Using a spoon, fill each mushroom cap generously with the cheese and quinoa mixture. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake the Mushrooms:
Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Make the Herbed Cream Cheese Dip:
In a small bowl, combine the softened cream cheese, sour cream, chopped chives, chopped dill, lemon juice, salt, and black pepper. Mix until smooth and well combined.
Serve:
Serve the warm cheese-stuffed mushrooms with the herbed cream cheese dip on the side.