
Mushroom Au Gratin Hot Dip
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This Mushroom Au Gratin Hot Dip is a rich and savory treat that’s perfect for any occasion. Loaded with earthy mushrooms, Swiss cheese, and a hint of Dijon mustard, this dip is creamy, cheesy, and utterly irresistible. Serve it with crusty bread or crackers for a decadent appetizer that will have everyone coming back for more. It’s also a fantastic side dish for steak dinners!
Ingredients:
- 2 pounds mushrooms, Cremini or button
- 2 cups Swiss cheese, grated
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- ½ cup bread crumbs, Italian herb flavored
- ½ cup Parmesan cheese, grated
- ½ cup vegetable broth, reduced sodium
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon black pepper
Instructions:
- Clean mushrooms, trim stems, and slice.
- Heat an 11" Gotham skillet over medium-high heat. Add olive oil and butter and melt. Add mushrooms and brown them on both sides for about 5–7 minutes.
- Add vegetable broth and simmer for 2–3 minutes. Add bread crumbs and remaining ingredients (reserving ¾ cup of the Swiss cheese for topping). Mix well.
- Coat a casserole dish (9 by 13 inches) with cooking spray. Pour mushrooms into the dish and top with the remaining cheese. Bake at 375°F for 10 minutes until the cheese is melted.