Best 4 Unstuffed Mushroom Dip Recipes

STUFFED MUSHROOM DIP

Steps:

• Preheat the oven to 400 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add in the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are soft and the moisture has evaporated, 8 to 10 minutes.
• Add the cream cheese and stir until melted, about 1 minute. Add the Parmesan and half-and-half and cook, stirring occasionally, until bubbly 2 to 3 minutes. Pour the mushroom mixture into a 1-quart ramekin. Mix the butter with the panko and parsley and sprinkle on top of the mushroom mixture. Bake until the bread crumbs are golden brown and the dip is bubbly around the edges, 15 to 20 minutes. Let sit for 10 minutes then serve with toasted, sliced baguette.

UNSTUFFED MUSHROOM DIP

Steps:

• Combine the mushrooms, Monterey Jack cheese, and bacon.
• Stir in the sour cream, blending well.
• Blend in the Worcestershire sauce and hot sauce.
• Place the mixture in a 1-quart casserole and top with the bread crumbs.
• Bake at 350°F for 15 minutes or until the cheese has melted.
• Place in a chafing dish and serve hot.
• SUGGESTED DIPPERS: Tomatoes, bell peppers, chili peppers, breadsticks.

STUFFED MUSHROOM DIP

Steps:

• Place the crackers in resealable plastic bag. Use rolling pin to crush crackers; set aside.
• Melt butter in large nonstick skillet on medium-high heat. Add mushrooms, peppers and garlic; cook 8 min, or until peppers are tender and liquid is evaporated, stirring occasionally. Remove from heat.
• Stir in cracker crumbs, cheese and sour cream until well blended. Serve warm with additional crackers.

SPINACH DIP-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer., Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.