Description
This Stuffed Mushroom Dip is a savory and creamy appetizer perfect for entertaining. Featuring baby bella mushrooms, cooked sausage, garlic, fresh herbs, cream cheese, sour cream, and parmesan, it is baked to bubbly perfection and served warm with crackers, baguette slices, or fresh vegetables.
Ingredients
Scale
Mushroom and Sausage Mixture
- 16 ounces baby bella mushrooms, washed, destemmed, and finely chopped
- 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
Dip Base
- 8 ounces softened cream cheese
- ½ cup sour cream
- 1 ½ cups shredded parmesan cheese, divided
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C) and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray to ensure easy cleanup and prevent sticking. Set aside while you prepare the dip ingredients.
- Cook the mushrooms: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 16 ounces of washed, destemmed, and finely chopped baby bella mushrooms. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and the water mostly evaporates, leaving the mushrooms tender.
- Add sausage and seasonings: Stir in ½ pound of cooked, crumbled sausage along with 1 tablespoon minced garlic, 1 tablespoon finely chopped fresh parsley, and ½ teaspoon finely chopped fresh thyme. Season with salt and ground black pepper. Cook for another 2 minutes until everything is well combined, heated through, and fragrant. Remove from heat.
- Mix the dip base: In a large bowl, blend 8 ounces softened cream cheese, ½ cup sour cream, and 1 cup of the shredded parmesan cheese until smooth and creamy.
- Combine mushroom mixture with dip base: Add the cooked mushroom and sausage mixture to the cream cheese base, stirring thoroughly to combine all flavors. Taste and adjust seasoning with more salt and pepper if needed.
- Bake the dip: Transfer the mixture to the prepared baking dish, smoothing the top evenly. Sprinkle the remaining ½ cup shredded parmesan cheese over the top. Bake in the preheated oven for 10-12 minutes, or until the top is golden brown and the dip is bubbling.
- Serve: Allow the dip to cool for about 5 minutes before serving. Enjoy warm with baguette slices, crackers, or fresh vegetables for dipping.
Notes
- Use either hot or mild sausage based on your spice preference.
- Fresh herbs add a bright flavor but dried thyme or parsley can be substituted in a pinch.
- Ensure mushrooms are finely chopped for a smooth dip texture.
- This dip can be prepared ahead and baked just before serving.
- For a vegetarian option, omit sausage and increase the butter slightly for richness.
- Store leftovers tightly covered in the refrigerator for up to 3 days; reheat before serving.
Nutrition
- Serving Size: 1/8 of recipe (approximately 1/3 cup)
- Calories: 240
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 55 mg
