Stuffed Mushroom Dip
A creamy and savory dip made with baby bella mushrooms, sausage, and cream cheese, perfect for gatherings or meal prep. Low carb and gluten-free, it's a satisfying treat that supports healthy eating goals.
Ingredients
Main ingredients
- 16 ounces Baby Bella Mushrooms Earthy base for the dip and natural umami flavor.
- 1 pound Cooked and Crumbled Sausage Adds protein and a satisfying heartiness.
- 2 tablespoons Unsalted Butter Enhances richness and brings depth to the flavor.
- 2 cloves Minced Garlic Infuses a fragrant quality.
- 1 tablespoon Fresh Parsley Brightens the dip with color and freshness.
- 1 teaspoon Fresh Thyme Adds a subtle herbal note.
- 8 ounces Cream Cheese Creates the creamy texture.
- 1/2 cup Sour Cream Contributes tanginess and smoothness.
- 1/2 cup Parmesan Cheese Adds a savory punch.
- to taste Salt & Ground Black Pepper Essential for flavor enhancement.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the baby bella mushrooms gently with a damp paper towel.
- Remove stems from mushrooms and chop finely. Set aside.
- In a skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the cooked sausage and chopped mushroom stems, cooking for an additional 3-5 minutes.
Cooking/Assembling
- In a mixing bowl, combine the cream cheese and sour cream until smooth.
- Add the sausage and mushroom mixture into the bowl, mixing thoroughly.
- Stir in the fresh parsley, thyme, and parmesan cheese until well combined.
- Season with salt and ground black pepper to taste.
- Transfer the mixture into a baking dish, smoothing it out evenly.
Baking
- Bake at 375°F (190°C) for 20-25 minutes or until bubbling and golden on top.
- Remove from the oven and let cool for a minute before serving.
- Garnish with additional fresh parsley if desired, and serve warm.
Notes
For best results, soften cream cheese before mixing and be careful not to overcook garlic. Store leftovers in airtight containers and reheat before serving.