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.
8x8-inch baking pan
- 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 shredded Parmesan cheese (plus extra for garnish)
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.
Calories: 199kcal | Carbohydrates: 5g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 662mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 344IU | Calcium: 190mg | Iron: 1mg