Stuffed Mushroom Dip
The bold and rich flavors of stuffed mushrooms in a creamy crowd-pleasing appetizer dip!
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Servings: 8
Calories: 205kcal
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
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