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

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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