Creamy Mushroom Dip
This Creamy Mushroom Dip combines two kinds of mushrooms and a blend of Italian grated cheeses to create a warm appetizer your guests will love.
Servings 8 -10
Ingredients
- 2 teaspoons olive oil
- 16 oz. baby bella mushrooms (chopped)
- 5 oz. shiitake mushrooms (chopped)
- ¼ cup finely chopped onion
- 1 clove garlic (peeled and finely chopped)
- 16 oz. cream cheese
- ½ cup mayonnaise
- ¼ cup freshly grated Parmigiano Reggiano cheese* plus 2 tablespoons
- ¼ cup freshly grated Pecorino Romano cheese* plus 2 tablespoons
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- Olive oil cooking spray
Instructions
- Preheat oven to 375° F.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, onion and garlic and saute for 5-7 minutes until tender.
- In a large mixing bowl, combine mushroom mixture with cream cheese, mayonnaise, ¼ cup Pecorino Romano cheese, ¼ cup Parmigiano Reggiano, parsley, black pepper and cayenne pepper. Stir until all ingredients are well blended.
- Spray 2-quart casserole dish with cooking spray and then add in dip. Ensure it has been evenly distributed in the casserole. Top with remaining grated cheese.
- Bake for 30-40 minutes until top is lightly browned.
Notes
To make a lightened up version of this recipe, replace regular cream cheese with reduced-fat cream cheese and regular mayonnaise with light mayonnaise.
*Note that traditional Pecorino Romano and Parmigiano Reggiano are not technically vegetarian as they contain animal rennet. However, BelGioioso and 365 by Whole Foods are two brands that offer a vegetarian-friendly Parmesan. Feel free to replace both the Pecorino Romano and Parmigiano Reggiano with a vegetarian-friendly Parmesan if desired.