Stuffed Mushroom Dip
Transform stuffed mushrooms - a beloved classic appetizer - into a warm, creamy and scoopable dip.
Servings: 8 people
Ingredients
- 16 oz mushrooms chopped
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 blocks cream cheese softened
- 1/2 tsp Worcestershire sauce
- 1 cup shredded mozzarella cheese divided
- 1/4 cup parmesan cheese
- 1/4 cup panko breadcrumbs
Instructions
- Heat olive oil in a large pan over medium heat. Add the mushrooms and sauté 5-6 minutes, stirring occasionally. Add garlic, thyme, salt and black pepper and sauté for another 1-2 minutes.
- To a baking dish, combine the sautéed mushrooms, softened cream cheese, half of the mozzarella cheese, parmesan cheese and Worcestershire sauce. Mix until the mushrooms and cheese are fully incorporated into the cream cheese.
- Smooth the dip into an even layer in the baking dish. Top the dip with remaining mozzarella cheese and breadcrumbs.
- Bake the dip in a 350°F oven for 25-30 minutes, or until golden brown and bubbly.
Notes
To make ahead: assemble dip, cover and store in the fridge for up to 3 days. When ready, bake for 5-10 minutes longer to ensure cold dip is hot throughout.