Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, finely chopped
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Baguette slices, for serving
- Crackers, for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and onion and cook until softened and browned, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
- In a mixing bowl, combine cream cheese, sour cream, Parmesan cheese, parsley, salt, and pepper. Mix well until smooth and creamy.
- Add the cooked mushroom mixture to the cream cheese mixture and stir until well combined.
- Pour the dip into the prepared baking dish and spread evenly. Bake for 20-25 minutes, or until golden brown and bubbly.
- Let cool slightly before serving with baguette slices and crackers.
Notes
For a spicier dip, add a pinch of red pepper flakes. You can substitute other types of mushrooms, such as shiitake or oyster mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg