Ingredients:
16 oz cream cheese, softened
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
2 cloves garlic, minced
1 teaspoon Italian seasoning
8 oz baby bella mushrooms, cleaned and finely chopped
¼ cup sour cream
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add chopped mushrooms and sauté for 5-7 minutes, until they release their moisture and are softened. Season with salt and pepper.
In a large bowl, mix together the softened cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, sour cream, Italian seasoning, and sautéed mushrooms.
Transfer the mixture to an oven-safe dish, spreading it evenly.
Bake for 20-25 minutes, until the dip is bubbly and the top is golden brown.
Garnish with fresh parsley and serve hot with toasted bread or crackers.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6-8
Calories: 300 kcal per serving
