Stuffed Mushroom Dip Delight
Ingredients:
For the Dip:
16 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced
1 tsp onion powder
1/2 tsp dried thyme (or fresh thyme, chopped)
1/2 tsp dried basil (optional)
Salt and pepper, to taste
1 cup cooked and crumbled Italian sausage or bacon (optional)
1/2 cup finely chopped spinach (optional)
For the Mushrooms:
12 large mushroom caps, stems removed and cleaned (use cremini or white mushrooms)
2 tbsp olive oil (for brushing the mushrooms)
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Mushroom Dip:
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, combine the softened cream cheese, mozzarella cheese, Parmesan cheese, mayonnaise, garlic, onion powder, thyme, basil, salt, and pepper. Mix until smooth and well-combined.
Stir in the cooked sausage or bacon and spinach if you’re using them. This will give the dip extra flavor and texture.
Prepare the Mushrooms:
Clean the mushroom caps and carefully remove the stems. Discard the stems or chop them up and add them to the dip mixture if desired.
Brush each mushroom cap with a little olive oil to prevent them from drying out during baking.
Stuff the Mushrooms:
Spoon the prepared dip mixture into each mushroom cap, pressing down gently to fill them. You can mound the filling slightly on top of the mushrooms, as it will melt and settle during baking.
Bake:
Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the dip is golden and bubbly.
Serve:
Garnish the stuffed mushrooms with freshly chopped parsley.
Serve warm as an appetizer or snack.