Stuffed Mushroom Dip

This creamy dip has all the sausage-and-mushroom flavor of stuffed mushroom caps — perfect for any gathering.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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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

Directions

Special equipment:
a 1-quart ramekin
  1. 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.
  2. 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.