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Stuffed Mushroom Dip

This creamy, cheesy dip has all the rich, savory flavor of stuffed mushrooms, but half the work!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer
Cuisine: American
Keyword: 5 minute million dollar dip recipe, appetizer dip, mushroom dip, mushroom recipe, party dip, party recipe, sausage stuffed mushroom dip, sausage stuffed mushrooms, stuffed mushroom dip, stuffed mushroom dip recipe, stuffed mushrooms
Servings: 8 servings
Author: Alyssa Rivers

Ingredients

  • 16 ounces washed, destemmed, and finely chopped baby bella mushrooms
  • 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
  • 8 ounces softened cream cheese
  • ½ cup sour cream
  • 1 ½ cups shredded parmesan cheese divided
  • salt to taste
  • ground black pepper to taste

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and spray a 2 or 3-quart baking dish or oven-safe skillet with nonstick cooking spray and set aside.
  • Add 16 ounces washed, destemmed, and finely chopped baby bella mushrooms and 2 tablespoons unsalted butter to a large skillet and heat over medium heat. Cook for 7-10 minutes, until the mushrooms release their water and it mostly evaporates from the pan.
  • Add ½ pound cooked and crumbled sausage, 1 tablespoon minced garlic, 1 tablespoon finely chopped fresh parsley, ½ teaspoon finely chopped fresh thyme, and season with a few pinches of salt and ground black pepper, and cook for 2 minutes, until heated through and fragrant, then remove from the heat.
  • Combine 8 ounces softened cream cheese, ½ cup sour cream, and 1 cup of the 1 ½ cups shredded parmesan cheese in a large bowl.
  • Add the mushroom mixture to the cream cheese mixture and stir until fully combined. Taste and season with additional salt and pepper as needed.
  • Add the cream cheese mushroom mixture to the prepared baking dish and smooth over the top. Top with the remaining ½ cup of parmesan cheese. Bake for 10-12 minutes, until browned on top and bubbling.
  • Let the dip sit for about 5 minutes before serving with baguette slices, crackers, or fresh vegetables.

Notes

Make Ahead & Storage Instructions
  • Make Ahead: Prepare the dip through Step 6, stopping before baking. Cover and refrigerate for up to 24 hours. When ready to bake, add about 5 extra minutes to the bake time to heat through.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in 20–30 second increments in the microwave, or cover with foil and bake at 350°F for 10–12 minutes until hot.
  • Freezing: Not recommended. The cream cheese and sour cream don’t thaw well, and the mushrooms can become mushy.

Nutrition

Calories: 327kcal | Carbohydrates: 5g | Protein: 15g | Fat: 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 | Iron: 1mg

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