Description
This Stuffed Mushroom Dip is a warm, creamy appetizer featuring baby bella mushrooms, savory sausage, and a blend of cream cheese, sour cream, and Parmesan cheese. Perfectly seasoned with garlic, fresh herbs, and baked until golden and bubbly, it’s an irresistible snack for any gathering.
Ingredients
Scale
Mushroom and Sausage Mixture
- 16 ounces washed, destemmed, and finely chopped baby bella mushrooms
- ½ 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
- ½ teaspoon finely chopped fresh thyme
- Salt to taste
- Ground black pepper to taste
Cream Cheese Mixture
- 8 ounces softened cream cheese
- ½ cup sour cream
- 1 ½ cups shredded Parmesan cheese, divided
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray. Set aside to prepare the rest of the dip.
- Cook Mushrooms: Add the chopped baby bella mushrooms and unsalted butter to a large skillet. Heat over medium heat and cook for 7-10 minutes until the mushrooms release their moisture and it mostly evaporates, concentrating their flavor.
- Add Sausage and Seasonings: Stir in the cooked crumbled sausage, minced garlic, fresh parsley, fresh thyme, salt, and black pepper. Cook for an additional 2 minutes until the mixture is heated through and aromatic, then remove the pan from heat.
- Mix Cream Cheese Base: In a large bowl, combine the softened cream cheese, sour cream, and 1 cup of shredded Parmesan cheese. Mix until smooth and well blended.
- Combine Mushroom Mixture and Cream Cheese Mixture: Add the cooked mushroom and sausage mixture to the cream cheese mixture. Stir thoroughly to combine all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble and Bake: Transfer the combined mixture to the prepared baking dish. Smooth the top evenly and sprinkle the remaining ½ cup of Parmesan cheese over the surface. Bake in the preheated oven for 10-12 minutes until the dip is bubbly and the top is lightly browned.
- Rest and Serve: Remove the dip from the oven and allow it to sit for about 5 minutes to set. Serve warm with baguette slices, crackers, or fresh vegetables for dipping.
Notes
- For a milder flavor, use mild sausage instead of hot sausage.
- Make sure to finely chop the mushrooms and herbs to ensure even cooking and flavor distribution.
- If you prefer a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cream cheese.
- Allowing the dip to rest before serving lets it thicken slightly, making it easier to scoop.
- This dish can be prepared ahead and baked just before serving for convenience.
Nutrition
- Serving Size: 1/8 of recipe (about ¼ cup)
- Calories: 210
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
