Baked Mushroom Dip

  Whenever I'm looking for party dips to serve, I like to have a variety for my guests. So I'll choose some appetizers that are warm, some that are cold, some that have meat, and some that are meatless. I might do something seafood, and maybe I'll do a simple veggie dip, or even just pretzels and chips. The way I see it, if I have a nice cross section of appetizers, then it's more likely that even the most particular of guests will be able to find something they like.

  It also opens up the possibilities of trying new recipes, which is exactly where this recipe comes in. I wanted to make something for Christmas, but I didn't want to just do the usual spinach dip or chips and salsa, etc. Side note, I usually list the author of the recipes I post, but full disclosure, I can't even remember where I saw this one. I suppose it doesn't really matter anyway since I made a few changes here and there. Oh well, the most important thing is that OMG it's delicious! I brought it to Christmas dinner and it was a huge hit!! It's also really easy to throw together, even for the novice cook.

 So if you plan to host or attend any parties in the near future, give this one a try. It's SO flavorful and it's nice to try something new and a little different.

I bet your friends and family will love it! 

Great then.

 

 

 

1 lb baby bella mushrooms

1-2 cloves garlic

a drizzle of oil or a pat of butter

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 tbs chopped fresh parsley

Black pepper to taste
1/4 cup breadcrumbs


Preheat oven to 350°F. 

Finely mince mushrooms. Place in a skillet along with the minced garlic and the oil or butter. Saute over medium heat until the mushrooms cook down a little bit and evaporate some of their moisture. Meanwhile, in a mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and parsley. Mix until well combined. Stir in sauteed mushroom mixture.
Transfer the mixture to a small baking dish, spreading it evenly. Sprinkle the top with breadcrumbs (and a little more Parmesan cheese, if desired). Bake for 25-30 minutes, or until bubbly and the top is lightly golden. Serve with slices of baguette or your favorite crackers.

 

 

 

 

Tips:

Use any kind of mushrooms you like! I happen to like baby bella mushrooms (also known as Cremini mushrooms), but any kind will work. You could even use a couple different kinds, just to switch things up a bit!

This recipe originally called for twice as much Parmesan cheese plus additional salt. I found that to be a little bit salty, so I reduced the amount of cheese and completely omitted the extra added salt. But you do you! Do you like a lot of Parmesan cheese? Add a lot! Come to think of it, I think I might add a little more mozzarella cheese next time, just for funsies. And just to switch things up, I've also served this with the addition of artichoke hearts. Just drain and chop them, then stir them in with the mushroom mixture. 

And if you REALLY wanna be bougie, use it to fill large mushroom caps, then place them on a tray, top with some buttered bread crumbs and bake. Delish!