Cheesy Mushroom Dip Recipe

Our cheesy mushroom dip has a white sauce base topped with sautéed baby Portobello mushrooms (and more cheese), and then it's baked to a bubbling perfection.

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

8 ounces sliced mushrooms, ( I used baby Portobello)
1 Tablespoon butter
8 ounces cream cheese, 1 block
1 cup alfredo sauce
1 cup shredded Mozzarella cheese
½ cup Parmesan cheese, (plus extra for garnish)

Equipment

Instructions

Preheat oven to 350 degrees.
In a skillet over medium heat, saute mushrooms and butter until they are soft.
In a medium bowl, mix together cream cheese, Alfredo sauce, and cheeses. Pour into an 8x8" baking pan.
Top with cooked mushrooms and extra parmesan cheese. Bake for 20 minutes.
Serve hot with pita bread, crackers, or tortilla chips.

Nutrition

Calories: 199 kcal · Carbohydrates: 5 g · Protein: 9 g · Fat: 16 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 55 mg · Sodium: 662 mg · Potassium: 123 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 344 IU · Calcium: 190 mg · Iron: 1 mg

Cuisine: American

Author: Steph Loaiza

Course: Side Dish