STUFFED MUSHROOM DIP WITH SAUSAGE

Stuffed mushroom dip with sausage is a rich and savory appetizer with browned Italian sausage and garlicky mushrooms in a creamy, cheesy sauce baked with a buttery breadcrumb topping.

From the recipe collection of Tara Ippolito

This dip takes everything you love about classic stuffed mushrooms and turns it into an easy appetizer that’s packed with flavor. The combination of creamy cheeses, savory sausage, and garlicky mushrooms creates a rich and delicious bite every single time. Finished it off with a crunchy, buttery breadcrumb topping and you’ve got the perfect contrast of textures. It’s indulgent without being fussy.

This stuffed mushroom dip is the perfect thing for holidays, parties, game days, or anytime you need a crowd pleasing appetizer. It can be prepped ahead, baked just before serving, and pairs perfectly with crackers, crostini, or toasted bread. The flavors are familiar and cozy, making it a guaranteed hit with guests. Just don’t expect leftovers because this one is gonna go fast!

Instructions

Here’s how to make this delicious stuffed mushroom dip. You can find the full ingredients list and instructions in the recipe card below.

Preheat the oven to 375°

First, in a large skillet over medium high heat, brown the Italian sausage and drain any excess grease if needed. Add the chopped baby bella mushrooms to the pan and sauté for about 5 minutes or until all moisture cooks off. Add the chopped garlic and saute for an additional minute.

NOTE: Make sure to drain the sausage grease and cook all the water out of the mushrooms so the dip isnt runny.

Now, in a large mixing bowl, add the cream cheese, sour cream, parsley, salt, pepper, mozzrella cheese, parmesan and garlic powder. Stir in the sausage, mushroom and garlic mixture. Spread the mixture into a greased 8 x 8" baking dish.

PRO TIP: Be sure to shred the mozzarella and parmesan cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

PRO TIP: Make sure the cream cheese is room temperature before mixing it into the dip so it can incorporate more easily and evenly.

Next, in a small skillet, melt the butter over medium high heat and add the seasoned breadcrumbs. Stir them in for about 5 minutes or until the breadcrumbs begin to toast. Sprinkle them onto the dip and place it into the center rack of the oven for about 15- 20 minutes or until the sides are hot and bubbly and the breadcrumbs are dark brown and toasted.

PRO TIP: Cooking the dip in the center rack of oven will allow the heat to distribute evenly. That way, it will heat the dip and not burn the breadcrumbs.

Finally, let the dip sit for 5 minutes before serving and enjoy.

PRO TIP: Letting the dip sit for 5 minutes before serving will allow it to set and firm up a bit. This will make it easier to scoop.

What Can I Serve This With?

Crackers, crostini, toasted baguette slices, pita chips, pretzels or fresh veggies are all great choices.

Can I Make This Dip Ahead Of Time?

Yes, this can be made ahead. Assemble the dip up to a day in advance, refrigerate, then add breadcrumbs and bake before serving.

Can I Use A Different Sausage?

Absolutely. Mild or hot Italian sausage both work well, as does turkey sausage.

Can I Skip The Sausage?

Yes, for sure. This appetizer is still delicious as a vegetarian version. So, skip the sausage completely if you’d like.

Storage

Let the dip cool completely and place it into an air tight container. It will last in the fridge for up to three days.