Hot Cheesy Mushroom Dip

Courtesy of the Mushroom Council and Closet Cooking


Yield: 4 servings

Serving size: 1/2 cup


1 tablespoon oil
1 tablespoon butter
1 medium onion (sliced)
1 pound crimini mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1 teaspoon thyme (chopped)
Salt and pepper to taste
1/4 cup white wine (or broth)
1 (4 ounce) package cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella (grated)
1/4 cup grated parmigiano reggiano (grated)


Heat the oil and melt the butter in a pan. Add the onion and cook until it starts to caramelize, about 20 minutes. Add the mushrooms and sauté until they start to caramelize, about 20 minutes. Add the garlic and thyme and sauté until fragrant, about a minute. Season with salt and pepper. Add the wine, deglaze the pan and cook until it has evaporated.

Puree 1/2 of the mushrooms in a food processor. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a 2+ cup baking dish. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.


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