Baked Mushroom Cheese Dip
This baked mushroom cheese dip is amazing, a real crowd pleaser that is easy to make and will turn anyone into a mushroom fan!
Servings: 10
Calories: 186kcal
Ingredients
- 250 g mushrooms
- 2 Tablespoon olive oil
- ½ cup mayonnaise
- 125 g sour cream
- 1 cup grated cheese
- ¼ cup parmesan
Instructions
- Heat your oven to 200 degrees celsius
- Thickly slice your mushrooms, place in an oven-proof dish with olive oil, salt and pepper. Bake for 25 mins.
- Remove the mushrooms from the oven, stir through the remaining ingredients.
- Return the mushroom dip to the oven, reduce the temperature to 150 degrees celsius and bake for 20-30 mins until bubbling around the edges and the cheese is melted.
- Serve with chips, crackers or crusty bread!
Video
Notes
- Choose a melty cheese as your grated cheese, Colby, Gruyere, grated Mozzarella all work well.
- If you are a blue cheese fan, you can skip the parmesan and add some of this too! Because sometimes the more cheese the better!
- Although this is a mushroom dip recipe, you can serve it in a few ways that aren't a dip! It's great stirred through pasta, think of it as the ultimate mushroom mac and cheese! Or serve it as a side to grilled steak or chicken.
Ingredient Notes and Substitutes
- Mushrooms: I used Meadow Mushroom small portabello mushrooms in this recipe, but this dip is equally as nice with button mushrooms or swiss browns.
- Grated cheese: When I make this dip I use a gruyere cheese as I like its flavour and it's a great melting cheese, but you can use your favourite cheese grated.
- Sour cream: Creme fraiche works well too
- Mayonnaise: Garlic aioli works well too... as long as you like garlic!
Nutrition
Serving: 1serve | Calories: 186kcal | Carbohydrates: 1g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 193mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg