This Sausage Stuffed Mushroom Dip is going to rock your world! It’s a deconstructed version of the fancy stuffed mushrooms you’ve loved for years in a hot and cheesy dip recipe. All of your favorite sausage stuffed mushroom flavors are still right there and you’ll absolutely love dipping into them instead of trying to fit a giant mushroom in your mouth in one bite!
It’s hard to believe and even more difficult for me to say that I loathed mushrooms for most of my life.
And it wasn’t until my early 40s that I really started to embrace mushrooms as a solid vegetable choice, let alone a major ingredient in recipes I was creating. And yet here we are!
You can 100% contribute this change to the fact that my 7 year old LOVES mushrooms, and has since she first tried them at 3 years old. When asked what we should buy at the grocery store for dinners, she actually often tells me she wants mushrooms.
Who am I to argue with that??
So this Sausage Stuffed Mushroom Dip recipe is a riff on the old party staple sausage stuffed mushrooms we have all seen at gatherings dozens of times over the years.
It’s one I knew would be perfect for our small New Years Eve gathering to go along with cheese and crackers, chips and dip, and a new sliders recipe I also tested out that night.
And yes, this sausage dip recipe was as big of a hit with my kiddo as it was with the adults who devoured it with crusty bread and crackers.
What’s So Great About This Sausage Dip?
Want to know why this is THE BEST sausage dip out there? Here are just a few of the reasons:
- Melty cheese pulls on toasted bread packed full of flavor (see the photo above!)
- Easy hot dip recipe loaded with hearty ingredients
- Major crowd pleaser of a dip with flavors everyone loves
- Pantry staple ingredients make this dip an easy one to make quickly
- Make ahead dip recipe for parties at home, potlucks, and game day snacks
Ingredients You’ll Need
Here’s the basic shopping list for this incredible stuffed mushroom dip recipe.
Be sure to keep scrolling down to the recipe card below for the full printable Ingredients list for this great recipe!
- Extra virgin olive oil
- Sweet Italian sausage – either loose sausage or sausage links with casings removed
- Sliced white mushrooms
- Large onion
- Kosher salt and freshly ground black pepper
- Ground fennel seed
- Italian seasoning
- Gruyere cheese
- Mozzarella cheese
- Cream cheese
- Fresh Italian parsley
How to Make this Sausage Stuffed Mushroom Dip
Here are the basic instructions for how to make these cheesy sausage and mushroom dip. Be sure to keep scrolling down to the recipe card below for the full set of Instructions!
STEP 1: Heat the oil in a pan and then lightly brown the sausage in small chunks as it cooks. Add the mushrooms to the sausage and cook until they start to lightly brown. Stir the diced onions, all of the herbs and seasonings and cook until the onions begin to soften. Transfer the mixture to a baking or casserole dish. While the mixture cools down a little, preheat the oven.
STEP 2: Stir some of the gruyere cheese and some of the mozzarella cheese into the sausage mixture. Dollop cubed cream cheese on top of the sausage mixture.
STEP 3: Cover the dish with foil and bake. Stir the softened cream cheese into the dip mixture and sprinkle on the remaining cheeses. Recover the dish with the foil and continue baking the dip. Remove the foil, turn the broiler on, and allow the cheese to lightly bubble and lightly brown in spots. Sprinkle with chopped parsley before serving.
Easy Swaps and Substitutions
Sausage: Feel free to use hot Italian sausage instead of sweet Italian sausage. Fresh chicken sausage or vegan sausage (crumbled) will work great in this dip too!
Fresh Mushrooms: Instead of using white button mushrooms, baby bella mushrooms and cremini mushrooms also work great in this dip! In fact, go ahead and use up any leftover mushrooms you might have hanging out in your veggie drawer!
Dried Mushrooms: To use dried mushrooms, reconstitute the desired amount in a bowl of hot water for about 15 minutes. Drain, pat dry, chop, and then add to the recipe where indicated.
Onion: Yellow, white, and sweet onions are all great for this mushroom dip. In place of onions, you can use shallots.
Cheese: Swiss cheese or Jarlsberg cheese can be used in place of the gruyere cheese. I don’t suggest eliminating the mozzarella cheese altogether but you can add provolone or use a shredded Italian cheese blend instead (just make sure it contains mozzarella).
FAQs on How to Make Sausage Stuffed Mushroom Dip
- Can the dip be made ahead and baked later? Absolutely! Chill the prepared dip in the refrigerator for up to 2 days before baking.
- How many people will this dip serve? This recipe will serve 8 to 10 people as an appetizer.
- Can I use other types of mushrooms? Sure! Refer to the “Easy Swaps and Substitutions” section above for my suggestions.
- Can I eliminate the mushrooms altogether? Yes, you can. You’ll end up with a cheesy sausage dip, which I’m sure no one will complain about.
Our Forever Favorite Dip Recipes
We have always been very big dip fans – both hot dip recipes and cold dips! – and these 5 are a few of our all-time favorites:
- Queso Dip
- Hot and Cheesy 7 Layer Dip with Shredded Taco Chicken
- Crock Pot Buffalo Chicken Dip
- Dill Pickle Dip
- Bacon and Caramelized Onion Dip
- Baked Fontina Garlic Cheese Dip
Sausage Stuffed Mushroom Dip
Sausage Stuffed Mushroom Dip is a modern version of the classic stuffed mushroom appetizer we all know too well. Loaded with three kinds of melted cheese, big flavors, and hearty sausage and mushrooms, this gluten free sausage dip recipe will leave your guests begging for the recipe.
Ingredients
- 1 tbsp extra virgin olive oil
- 8 oz sweet Italian sausage, loose or links with casings removed
- 8 oz sliced mushrooms, roughly chopped
- ½ large onion, diced
- Kosher salt and freshly ground black pepper
- ½ tsp ground fennel seed
- ½ tsp Italian seasoning
- 3 oz gruyere cheese, shredded
- 6 oz mozzarella cheese, shredded
- 4 oz cream cheese
- 1 tbsp chopped fresh parsley
Instructions
- Heat the oil in a 12-inch skillet over medium high heat. Add the sausage, breaking it into smaller chunks as it cooks; cook until lightly browned. Add the mushrooms to the pan and cook until they start to release some of their moisture, stirring them occasionally until they start to lightly brown. Stir the diced onions, a heavy sprinkle of salt, a few cranks of black pepper, the ground fennel, and the Italian seasoning into the pan and cook until the onions begin to soften. Remove the pan from the heat and transfer the mixture to a 2-quart square, oval, or round casserole dish. Allow the sausage mixture to cool for about 15 minutes.
- Preheat the oven to 350° F.
- Stir half of the gruyere cheese and half of the mozzarella cheese into the sausage mixture. Cut the cream cheese into approximately 1-inch cubes (this doesn’t have to be exact) and dollop the cubes on top of the sausage mixture.
- Cover the dish with foil and bake for 20 minutes. Remove the foil, stir the softened cream cheese into the dip mixture. Top the dip with the remaining gruyere and mozzarella cheeses. Recover the dish with the foil and continue baking the dip for another 10 minutes. Remove the foil, turn the broiler on, and allow the cheese to lightly bubble and lightly brown in spots for no more than 2 or 3 minutes. Sprinkle with chopped parsley before serving.
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