Stuffed Mushroom Dip
A delicious appetizer made with baby bella mushrooms, savory sausage, and plenty of cheese, perfect for any gathering.
Ingredients
Main Ingredients
- 16 ounces washed, destemmed, and finely chopped baby bella mushrooms
- 0.5 pound cooked and crumbled sausage (hot or mild)
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon finely chopped fresh parsley
- 0.5 teaspoon finely chopped fresh thyme
- 8 ounces softened cream cheese Ensure it's softened to room temperature.
- 0.5 cup sour cream
- 1.5 cups shredded parmesan cheese (divided) 1 cup for the mixture, 1/2 cup for topping.
- Salt (to taste)
- Ground black pepper (to taste)
Instructions
Preparation
- Preheat the oven to 375°F and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray. Set aside.
- In a large skillet, add the chopped mushrooms and unsalted butter. Heat over medium heat for 7-10 minutes until the mushrooms release their water and it mostly evaporates.
- Add the cooked sausage, minced garlic, parsley, thyme, salt, and pepper to the skillet. Cook for an additional 2 minutes until heated through.
- In a large bowl, combine cream cheese, sour cream, and 1 cup of shredded parmesan cheese.
- Stir the mushroom mixture into the cream cheese mixture until fully combined. Season with more salt and pepper as necessary.
Baking
- Transfer the combined mixture into the prepared baking dish and smooth the top. Sprinkle the remaining parmesan cheese evenly over the top.
- Bake for 10-12 minutes, or until the top is browned and bubbling.
- Let the dip sit for about 5 minutes before serving.
Notes
Serve warm with dippers like baguette slices, crackers, or fresh veggies. If there are leftovers, store in an airtight container in the refrigerator for up to 3 days.