This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps — perfect for any gathering.
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 tablespoon olive oil
- 8 ounces ground Italian sausage
- 2 cloves garlic, minced
- 1 1/2 pounds white button mushrooms, roughly chopped (about 5 cups)
- Kosher salt and freshly ground black pepper
- 6 ounces cream cheese, cut into cubes
- 1/2 cup grated Parmesan
- 1/3 cup half-and-half
- 2 tablespoons unsalted butter, melted
- 1/4 cup panko
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 baguette, toasted and sliced, for serving
Instructions
- Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
- Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 294 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 47 mg |
| Sodium | 460 mg |
| Serving Size | 1 of 10 servings |
| Calories | 294 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 47 mg |
| Sodium | 460 mg |
Reviews
This dip was a big hit. It is delicious! I prepared the dip a couple of hours ahead and refrigerated it, and then added the panko topping just before baking. The only change I made was using the entire 8 oz. block of cream cheese and added a little more half & half to compensate for the extra cream cheese. It turned out fine. I like the idea of adding spinach and will try that next time along with some fresh thyme.
This mushroom dip is awesome! My family and friends devoured it and scraped the last of it out of the dish with a piece of bread. We loved it so much I’m going to try it over pasta!
Absolutely great. My husband doesn’t like mushrooms and still devours this.
Won a dip contest with this recipe! Thank you so much! Even the people who really dislike mushrooms loved this! Definitely a crowd pleaser!
Made it for some family and everyone loved it!
This was a huge hit at my pre-COVID NYE party (and SOOOO much easier than stuffed mushrooms) that I’m making it again this year. (I use my mother-in-law’s chafing dish to keep it warm) I’m wondering if it could be assembled and then baked just before serving. Has anyone tried????
This dip is always a huge hit at gatherings! I typically add more garlic and add shallots to sauté. I also do half cream cheese and half Greek yogurt. It’s even good without the sausage – I just made it without and it was still delicious! I just added some spinach instead!
Everyone devoured it. Huge hit!
Big disappointment… there was nothing special about it flavor-wise. It was hardly eaten at Thanksgiving and no compliments were given. I won’t be making this again.
Oh my goodness was this amazing. A week later, and we are still talking about how delicious it was. Definitely going to be a repeat recipe for us!