STUFFED MUSHROOM DIP
I've always wanted to make this! I feel like its the easy version of a beloved thanksgiving recipe - stuffed mushrooms... Plus I love a hearty dip on thanksgiving. This version has sausage, but you can easily leave it out, maybe add a few more mushrooms, maybe add a variety of mushrooms... Either way, this is a win on thanksgiving. Happy stuffed mushroom day!
1 1/2 lbs sliced cremini mushrooms
2 Tbsp fresh herbs, such as sage and thyme, finely chopped
3 cloves garlic, finely chopped
2 Tbsp butter
1/4 cup white wine
1/2 lb Italian sausage, removed from casing
1 large shallot, sliced
2, 8 oz bricks cream cheese
1 1/2 cups gruyere cheese, dividied
1/2 cup Pecorino Romano cheese, divided
1/4 cup fresh Italian parsley, chopped
1 tsp Worcestershire
1 cup Panko breadcrumbs
Preheat oven to 375F.
In a large, high-sided pan, heat 2 Tbsp olive oil over medium-high. Add mushrooms and cook until just starting to brown, 5-7 minutes. Add the fresh herbs, garlic, butter, salt and pepper, and saute for 2 more minutes. Add white wine and cook until the liquid has evaporated, about 3 minutes. Remove to a bowl and set aside. In the same pan, add a drizzle of olive oil, sausage and shallot. Season with salt and saute until well browned, about 7 minutes. Add the mushrooms to the sausage and stir to combine. Remove to a paper towel-lined bowl to drain some of the oil.
In a large bowl or stand mixer, combine cream cheese, 1 cup Gruyere cheese, half the Pecorino, parsley and Worcestershire. Add the mushroom-sausage mixture and stir to combine, season with plenty of black pepper. Transfer mixture to a pie dish. Combine panko bread crumbs with remaining Gruyere and pecorino. Top dip with cheesy breadcrumbs and drizzle with olive oil. Bake until nice and golden-brown on top, about 25 minutes. Serve with toasted baguette or crackers and enjoy!