Hot Cheesy Mushroom Dip Recipe

When I was little, I told my mom that mushrooms tasted like footprints.

I think that was pretty profound, don't you?

And now ... the joke's on me -- I can't get enough of mushrooms! For the past 6 months or so, I have developed an intense craving for shrooms.  I recently made a really delicious dip from a recipe I found on Pinterest.

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Hot Cheesy Mushroom Dip
(makes 2-4 servings)

Prep Time: 10 minutes
Cook Time: 1 hour - 1 hour 20 minutes

• 1 tablespoon oil
• 1 tablespoon butter
• 1 medium onion (sliced)
• 1 pound mushrooms (cleaned and sliced)
• 1 clove garlic (chopped)
• 1 teaspoon thyme (chopped) {April's note: I subbed rosemary here for ease}
• salt and pepper to taste
• 1/4 cup white wine (or broth)
• 1 (4 ounce) package cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup mozzarella (grated)
• 1/4 cup grated parmigiano reggiano (grated)

1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglaze the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Um ... amazing.
We devoured it.
I think we all scorched the roof of our mouths because we just couldn't wait for it to cool off.

Here's the original Pinterest recipe I worked off of:

Looks to me like he topped his with a little extra cheese and some mushroom slices, which makes it look quite a bit prettier.

If you're needing a break from your tried & true dip recipes (spinach & artichoke, crab dip, buffalo chicken dip), this would be a really great option. Happy shrooming, ya'll!

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  1. HOLY COW. Adding this to my recipe archives right now. JM is a mushroom fanatic so I'll be making this for him soon!!!

  2. holy - YUM. Making tonight. Omg.

  3. I can't get enough of mushrooms either! I have to put this on my list to make!

  4. oh my goodness gracious. My mouth is watering!!!

  5. Mushrooms are my absolute favorite vegetable. I love mushroom turnovers, mushroom pizza, mushrooms in my pasta, etc, but I've NEVER heard of mushroom dip--I'm in love! I can't wait to try this!

  6. Yum!! I've been on a huge mushroom kick lately too! One of our favorite restaurants has a mushroom and brie soup that is to die for!

  7. Thank you for much for sharing this recipe April! This recipe looks gluten-free AND I love mushrooms so I will be happy to try this stuff during our March Madness party. I will just use rice crackers instead of chunky baguettes. Yum.


  8. Oh wow that looks amazing! I've been on a mushroom kick, too. I like to buy them every week and incorporate them into our dinners and breakfasts. This sounds like a great recipe to try. Thanks!

  9. I love that you said they taste like footprints...that is amazing. I also looooove mushrooms, and will have to make this--and you should try Smitten Kitchen's mushroom tart--so easy and really good as leftovers in the A.M. with an egg!

  10. I have that pinned too! I love the CC site.

  11. I'm very excited to make this dish. Thanks for sharing!

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