Stuffed Mushroom Dip
Ingredients:
8 oz mushrooms, roughly chopped
3 tbsp unsalted butter plus 2 tbsp for topping
1 large scoop of minced garlic about 2-3 cloves
1 8 oz block cream cheese, softened
1/2 cup sour cream
1 cup shredded Parmesan cheese
Pepper, to taste
Garlic herb seasoning, to taste
1/2 cup Italian panko bread crumbs
3 tbsp grated Parmesan cheese
Instructions:
Sauté the Mushrooms:
In a medium-high heat pan, melt 3 tbsp of butter.
Add the chopped mushrooms and cook for 2-3 minutes, until they begin to soften.
Add minced garlic and toss together. Cook for an additional 2 minutes until garlic is fragrant. Remove from heat and set aside.
Prepare the Creamy Base:
In a mixing bowl, combine softened cream cheese, sour cream, shredded Parmesan, pepper, and garlic herb seasoning.
Fold in the cooked mushroom and garlic mixture until evenly combined.
Assemble the Dip:
Grease an 8×8-inch baking dish and spread the mushroom mixture evenly in the pan.
Make the Topping:
In a small bowl, mix the Italian panko bread crumbs and 3 tbsp grated Parmesan cheese.
Sprinkle the mixture over the dip in the baking dish.
Add the Butter Topping:
Melt the remaining 2 tbsp of butter and drizzle it over the breadcrumb topping.
Bake and Broil:
Bake at 375F for 12 minutes, then switch to broil for 2 minutes, or until the top is golden brown and crispy. Keep a close eye to prevent burning.
Serve:
Enjoy hot with toasted baguette slices, crackers, or fresh veggie sticks!
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes
Kcal: Approx. 300 kcal per serving Servings: 6
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