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Home » Holiday » Stuffed Mushroom Dip

Stuffed Mushroom Dip

January 16, 20199 Comments

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Vegan Stuffed Mushroom Dip - Loaded with mushrooms, garlic, vegan cream cheese and vegan Hot Italian sausage then topped with buttery Panko breadcrumbs. via @thiswifecooksStuffed Mushroom Dip ~ The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing appetizer dip! via @thiswifecooks

Stuffed Mushroom Dip ~

The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing dip!

Serve this easy appetizer with baguette slices, pita chips, or thick celery and bell pepper strips.

Stuffed Mushroom Dip ~ The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing appetizer dip!

Table of Contents

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  • Stuffed Mushroom Dip Recipe
  • Ingredients for Vegan Stuffed Mushroom Dip
  • How to Make Stuffed Mushroom Dip
  • More Mushroom Appetizer Recipes You’ll Love!
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  • Stuffed Mushroom Dip
    • Ingredients
    • Instructions
    • Nutrition

Stuffed Mushroom Dip Recipe

I knew this dip was a hit when I set it out as part of our pre-Thanksgiving snack spread and my meat and dairy-loving son declared, “Mom, this dip is insane!”

This stuffed mushroom appetizer dip, loaded with mushrooms, garlic, vegan cream cheese, and vegan Hot Italian sausage then topped with buttery Panko breadcrumbs was devoured by all!

I don’t know what else to tell you other than, to make it, then kick back and accept the compliments.

Stuffed Mushroom Dip ~ The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing appetizer dip!

Ingredients for Vegan Stuffed Mushroom Dip

  • olive oil
  • vegan Hot Italian sausage – I use Beyond Meat
  • garlic
  • white mushrooms
  • salt
  • ground black pepper
  • vegan cream cheese
  • vegan parmesan cheese
  • oat milk, or other mild-flavored plant milk, such as unsweetened almond
  • vegan butter
  • Panko breadcrumbs
  • Italian flat-leaf parsley

How to Make Stuffed Mushroom Dip

Preheat oven to 400 degrees F.
 
To a large skillet over medium-high heat, add vegan sausage and cook until browned and heated through.
 
Add garlic, mushrooms, salt, and black pepper. Continue cooking 8-10 minutes, until most of the liquid is evaporated.
 
Meanwhile, to a small bowl, add milk and 1 1/2 tablespoons melted butter and stir to combine.
 
Add cream cheese, parmesan, and milk/butter mixture. Bring to a low boil for 2-3 minutes.
 
Pour into a 1-quart ramekin dish.
 
In a small bowl, combine the remaining 2 tablespoons butter, Panko beadcrumbs, and parsley. Spinkle evenly over dip mixture.
 
Bake 20 minutes, until bubbling and browned around the edges. After baking, allow to stand 10 minutes before serving warm.
 
 

More Mushroom Appetizer Recipes You’ll Love!

  • Mushroom Pate
  • Mushroom Ricotta Crostini
  • Jalapeno Popper Stuffed Mushrooms
  • Mozzarella Stuffed Mushrooms
  • Artichoke Stuffed Mushrooms

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Stuffed Mushroom Dip ~ The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing appetizer dip!
Stuffed Mushroom Dip ~ The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing appetizer dip!

Stuffed Mushroom Dip

The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing appetizer dip!
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: appetizer, Christmas, dairy free, New Year’s, Thanksgiving, vegan, vegetarian
Servings: 8
Calories: 205kcal
Author: Holly Gray
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Ingredients

  • 1 tablespoon olive oil
  • 8 ounces vegan Hot Italian sausage
  • 2 cloves garlic minced
  • 1 1/2 pounds approximately 5 cups white mushrooms, stems removed, rough chopped
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 6 ounces vegan cream cheese
  • 1/2 cup vegan parmesan cheese grated
  • 1/4 cup oat milk or other mild-flavored plant milk, such as unsweetened almond
  • 3 1/2 tablespoons vegan butter melted and divided
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup Italian flat-leaf parsley rough chopped

Instructions

  • Preheat oven to 400 degrees F.
  • To a large skillet over medium-high heat, add vegan sausage and cook until browned and heated through.
  • Add garlic, mushrooms, salt, and black pepper. Continue cooking 8-10 minutes, until most of the liquid is evaporated.
  • Meanwhile, to a small bowl, add milk and 1 1/2 tablespoons melted butter and stir to combine.
  • Add cream cheese, parmesan, and milk/butter mixture. Bring to a low boil for 2-3 minutes.
  • Pour into a 1-quart ramekin dish.
  • In a small bowl, combine the remaining 2 tablespons butter, Panko beadcrumbs, and parsley. Spinkle evenly over dip mixture.
  • Bake 20 minutes, until bubbling and browned around the edges. After baking, allow to stand 10 minutes before serving warm.

Nutrition

Calories: 205kcal | Carbohydrates: 10g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 695mg | Potassium: 299mg | Fiber: 3g | Sugar: 5g | Vitamin A: 456IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Appetizers, Appetizers, Game Day, Holiday, make-ahead, New Year's Eve and New Year's Day, Vegan, Vegan & Vegetarian Christmas Recipes, Vegan and Vegetarian Thanksgiving Recipes, Winter Flavors Tagged With: appetizers

Previous Post: « Easy Vegan Hollandaise Sauce
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Reader Interactions

Comments

  1. Oksana

    July 4, 2023 at 5:18 pm

    5 stars
    Fantastic recipe! So delicious. I serve this dip in individual ramekins)

    Reply
5 from 4 votes (3 ratings without comment)

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