Stuffed Mushroom Dip

Clinton Kelly
Servings: 10
30 to 45 min

Transform sausage and cheese and mushrooms into a tasty dip for your next party!

  • Ingredients
  • step-by-step directions
Stuffed Mushroom Dip
  • extra virgin olive oil
  • 1/2 pound sweet Italian sausage
  • 1 pound cremini mushrooms (chopped into small pieces)
  • 1/2 yellow onion (finely diced)
  • 1 clove garlic (minced)
  • 1 tablespoon thyme (chopped)
  • salt and freshly ground black pepper
  • 1/2 cup cream cheese (cut into cubes)
  • 1/2 cup sour cream
  • 2 cups shredded gruyere (divided)
  • 1/2 cup panko bread crumbs
  • Preheat oven to 350°F.
  • In a large sauté pan over high heat, add a drizzle of olive oil. Add the sausage and cook until brown and cooked through.
  • Add the mushrooms. Cook about 5 minutes. Add onion and cook additional 3-4 minutes. Add garlic and cook about a minute until fragrant. Stir in thyme. Remove the pan from the heat.
  • Stir in cream cheese, sour cream and 1 cup of gruyere. Transfer the mixture to a buttered casserole dish.
  • Combine remaining 1 cup gruyere and 1/2 cup of panko in a small bowl and sprinkle on top. Bake 30 minutes or until golden brown.
  • Serve with toasted bread or crackers.

    - Make the dip up to the breadcrumb topping. Place in the dish, cover and chill until ready to bake.
    - Use your favorite kind of mushroom as a substitute!
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