A warm, creamy dip that turns the flavors of stuffed mushrooms into a shareable, oven-baked appetizer. I take savory Italian sausage, earthy mushrooms, and rich cheeses, then blend everything into one irresistible dish that’s always the first to disappear at gatherings. Whether I’m hosting game night or putting together a cozy spread for the holidays, this is one dip I can count on to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 lb Italian sausage, casings removed
1 tablespoon olive oil
8 oz baby bella mushrooms, finely chopped
2 cloves garlic, minced
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
Salt and pepper to taste
Optional: chopped parsley for garnish
Crackers, bread, or veggies for serving
Directions
I start by preheating my oven to 375°F (190°C).
In a skillet over medium heat, I add olive oil and brown the sausage until fully cooked and crumbled. Then I remove it and set it aside.
Using the same skillet, I cook the finely chopped mushrooms until they’re soft and their moisture has evaporated—about 5–7 minutes. I stir in minced garlic and cook for another minute.
I lower the heat and stir in cream cheese, sour cream, Parmesan, mozzarella, onion powder, thyme, salt, and pepper. I mix until everything is smooth and combined.
I fold the cooked sausage back in, making sure it’s evenly distributed.
Then, I transfer the mixture into a small baking dish and bake for 20 minutes, or until hot and bubbly.
For a final touch, I garnish with chopped parsley and serve warm with crackers, toasted bread, or fresh vegetables.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per serving: Approximately 265 kcal
Variations
When I want to switch things up, I like to use hot Italian sausage for a spicy kick. Sometimes I swap in different cheeses like Gruyère or fontina for a deeper flavor. For a vegetarian version, I skip the sausage and add chopped spinach or artichokes instead. And when I’m short on time, I use pre-chopped mushrooms and shredded cheese blends to make prep even faster.
Storage/Reheating
If I have leftovers, I store the dip in an airtight container in the fridge for up to 3 days. To reheat, I simply pop it back into a 350°F oven until warmed through, about 10–15 minutes. Microwave reheating works too—just heat in 30-second bursts, stirring in between, until hot.
FAQs
What kind of mushrooms work best for this dip?
I prefer baby bella mushrooms for their deep, earthy flavor, but white button mushrooms or a mix of wild mushrooms also work well.
Can I make this dip ahead of time?
Yes, I often prepare the dip a day in advance and refrigerate it unbaked. When I’m ready to serve, I just bake it straight from the fridge, adding a few extra minutes to the cooking time.
What can I serve with this dip?
I like serving it with crackers, baguette slices, or fresh vegetables like celery, carrots, or bell pepper strips. It’s also delicious with toasted pita or pretzel crisps.
Is this dip gluten-free?
The dip itself is gluten-free, but I make sure to serve it with gluten-free dippers if needed.
Can I freeze the leftovers?
I don’t recommend freezing it since the texture of the cheese and cream can change, but storing it in the fridge for a few days works great.
Conclusion
This Stuffed Mushroom Dip with Sausage is a guaranteed crowd-pleaser that combines comfort, convenience, and bold flavor in every bite. I love how easy it is to make and how flexible it is for different occasions and tastes. Whether I’m prepping for a party or just want something indulgent to snack on, this dip always hits the spot.
📖 Recipe:
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Stuffed Mushroom Dip with Sausage
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A warm, creamy dip that captures the rich flavors of stuffed mushrooms in an easy-to-make, shareable appetizer. Packed with Italian sausage, mushrooms, and cheese, it’s perfect for parties or cozy gatherings.
Ingredients
1/2 lb Italian sausage, casings removed
1 tablespoon olive oil
8 oz baby bella mushrooms, finely chopped
2 cloves garlic, minced
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
Salt and pepper to taste
Optional: chopped parsley for garnish
Crackers, bread, or veggies for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and cook the Italian sausage until browned and crumbled. Remove and set aside.
- In the same skillet, cook the chopped mushrooms until soft and moisture has evaporated, about 5–7 minutes.
- Add minced garlic and cook for 1 more minute.
- Lower the heat and stir in cream cheese, sour cream, Parmesan, mozzarella, onion powder, thyme, salt, and pepper. Mix until smooth and well combined.
- Fold in the cooked sausage evenly.
- Transfer mixture to a small baking dish and bake for 20 minutes, or until hot and bubbly.
- Garnish with chopped parsley and serve warm with crackers, bread, or veggies.
Notes
Use hot Italian sausage for a spicier version.
Swap in cheeses like Gruyère or fontina for a different flavor.
For a vegetarian version, omit the sausage and add chopped spinach or artichokes.
Store leftovers in the fridge for up to 3 days.
Reheat in the oven or microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 265
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg
