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Creamy Baked Stuffed Mushroom Dip with Sausage

A close-up of a creamy, baked stuffed mushroom dip topped with golden brown breadcrumbs and parsley in a white square dish.
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A warm, cheesy dip that tastes like classic stuffed mushrooms, made easy for parties or game days.

Ingredients

Scale
  • 1 pound cremini mushrooms, finely chopped
  • 1 tablespoon olive oil
  • 1/2 pound bulk Italian sausage, casings removed
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and cook until they release their moisture and brown slightly, about 8 minutes. Remove mushrooms from the skillet and set aside.
  3. Add the Italian sausage to the same skillet. Cook, breaking it up with a spoon, until browned. Drain off excess grease.
  4. Add the chopped onion to the skillet and cook until soft, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
  5. In a large bowl, beat the softened cream cheese until smooth. Mix in the sour cream, heavy cream, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, Italian seasoning, salt, and pepper.
  6. Fold the cooked sausage mixture, cooked mushrooms, and garlic mixture into the cream cheese base. Mix until just combined.
  7. Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Sprinkle the panko breadcrumbs over the top layer.
  8. Bake for 20 to 25 minutes, or until the dip is hot, bubbly, and the topping is golden brown.
  9. Let the dip cool for 5 minutes before serving hot with crackers, toasted baguette slices, or vegetable sticks.

Notes

  • You can prepare the dip mixture (up to the baking step) one day ahead. Cover and refrigerate. Add 5-10 minutes to the baking time if baking cold.
  • For a less rich dip, substitute half the heavy cream with milk.
  • If you prefer a vegetarian option, omit the sausage and sauté 1 cup of finely chopped portobello mushrooms with the onions and garlic.

Nutrition

Find it online: https://tastetaught.com/stuffed-mushroom-dip-recipe-easy-party-food/