Stuffed Mushroom Dip

Trust me. This stuffed mushroom dip is method more easily (And let’s be honest) it’s better than making stuffed mushrooms. You can skip the filling and baking process altogether and still get just as good. creamy, cheesyHerby, sausage flavor that everyone loves.

Stuffed Mushroom Dip Ingredients

• Add onion: You can also add ⅓ to ½ cup of chopped onion or shallots.
• Try using your favorite sausage! Spicy, mild, pork, chicken, leftover breakfast sausage. Whichever you prefer.
• Beat the heat! Add ⅛-¼ teaspoon of chili powder, add heat and use hot sausage.
• mushroom: Use whatever you like! Be sure to wash it. To chop quickly and evenly, pulse the mushrooms in a food processor. Depending on size, you may need 1 or 2 batches.
• Sour Cream Exchange: You can also use plain Greek yogurt instead of sour cream.
• Hub Exchange: If you want to use dried herbs instead of fresh herbs, use 1 teaspoon dried parsley and ⅛ teaspoon dried thyme.

How to Make Stuffed Mushroom Dip

I love stuffed mushrooms, but I rarely have the time or energy to make them. This dip does it all! You can enjoy all the delicious flavors of this simple dip that anyone, regardless of gender or age, can enjoy!

1. Mushroom Preparation and Cooking: Preheat oven to 375°F, spray a 1- to 2-quart baking dish or ovenproof skillet with nonstick cooking spray, and set aside. Heat chopped mushrooms and unsalted butter in a large skillet over medium heat. Cook until the mushrooms release their liquid and most of it evaporates from the pan, 7 to 10 minutes.
2. Add sausage and seasoning: Add cooked sausage, minced garlic, fresh parsley, and fresh thyme and season with a few pinches of salt and pepper. Cook for 2 minutes until heated through and fragrant, then remove from heat.
3. Add and combine cheese: Combine 1 cup softened cream cheese, sour cream, and 1 ½ cups shredded Parmesan cheese in a large bowl.
4. Combine: Add mushroom mixture to cream cheese mixture and stir until completely combined. Taste and season with additional salt and pepper as needed.
5. Unfold, raise and bake: Place the cream cheese mushroom mixture in the prepared baking dish and smooth the top. Top with remaining ½ cup Parmesan cheese. Bake for 10-12 minutes until top is brown and bubbly. Let the stuffed mushrooms sit for about 5 minutes before marinating. Serve with sliced ​​baguettes (toasted or untoasted), crostini, crackers, tortilla chips, pita chips, or fresh vegetables.

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Stuffed Mushroom Dip

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This creamy, cheesy dip has all the rich, savory flavor of stuffed mushrooms, but only half the action!

lecture snack

cooking American

keyword 5 minute million dollar dip recipe, appetizer dip, mushroom dip, mushroom recipe, party dip, party recipe, sausage mushroom dip, sausage mushroom dip, mushroom dip, mushroom dip recipe, mushroom dip

preparation time 10 minute minute

cooking time 12 minute minute

total time 22 minute minute

night soil 8 night soil

calorie 327calorie

author Alyssa Rivers

ingredient

• 16 oz. Baby bella mushrooms, washed, stems removed and finely chopped
• ½ pound cooked and crumbled sausages hot or mild
• 2 tablespoon unsalted butter
• 1 tablespoon Minced garlic About 3 cloves
• 1 tablespoon Finely chopped fresh parsley
• ½ teaspoon Finely chopped fresh thyme
• 8 oz. Softened cream cheese
• ½ cup cream
• 1 ½ cup shredded parmesan cheese divided
• salt gustation
• ground black pepper gustation

guideline

• Preheat oven to 375 degrees F, spray a 2- to 3-quart baking dish or ovenproof skillet with nonstick cooking spray and set aside.
• add 16 ounces baby bella mushrooms, washed, stemmed, and finely chopped and 2 tablespoons unsalted butter Place in a large skillet and heat over medium heat. Cook until the mushrooms release their liquid and most of it has evaporated from the pan, 7 to 10 minutes.
• add ½ pound sausage, cooked and crumbled, 1 tablespoon minced garlic, 1 tablespoon finely chopped fresh parsley, ½ teaspoon finely chopped fresh thymeAnd season it with a little pinch. salt and ground black pepperCook for 2 minutes until heated through and fragrant, then remove from heat.
• combine 8 ounces softened cream cheese, ½ cup sour creamand 1 cup 1 ½ cups shredded Parmesan cheese In a large bowl.
• Add mushroom mixture to cream cheese mixture and stir until completely combined. Taste and season with additional salt and pepper as needed.
• Place the cream cheese mushroom mixture in the prepared baking dish and smooth the top. Top with remaining ½ cup Parmesan cheese. Bake for 10-12 minutes until top is brown and bubbly.
• Let the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables.

memo

Advance Preparation and Storage Instructions

• Stay ahead: Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. Add more when ready to bake. Add 5 minutes Until the baking time to heat.
• save: Store leftovers in an airtight container in the refrigerator for up to 1 hour. 3 days. Reheat in the microwave at 20-30 second intervals or cover with foil and bake. 350°F for 10 to 12 minutes until hot.
• freezing: Not recommended. Cream cheese and sour cream may not melt well and the mushrooms may become mushy.

nutrition

calorie: 327calorie | carbohydrate: 5g | protein: 15g | province: 28g | Saturated Fat: 15g | Polyunsaturated fat: 2g | Monounsaturated fat: 9g | Trans fat: 0.2g | Cholesterol: 78mg | sodium: 578mg | potassium: 332mg | fiber: 1g | sugar: 3g | Vitamin A: 774IU | Vitamin C: 3mg | calcium: 272mg | steel: 1mg

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