Time: 35 min.
Complexity: easily
Servings: 8-10

This mushroom and meat dip is a wonderful appetizer for a large gathering. Inspired by stuffed mushroom caps, this appetizer captures all the best aspects of the original dish. Get ready to share the recipe and take orders for your next celebration. This creamy dip is perfect served with crispy toast, but it can also be used as a filling for baked potatoes or as a pasta sauce.

Ingredients:

• 1 tbsp. l. olive oil
• 230 g of sausage meat
• 2 cloves garlic, minced
• 680 g of champignons, coarsely chopped
• 170 g cream cheese, diced
• 1/2 tbsp. grated parmesan
• 1/3 cup cream, 12.5% ​​fat
• 2 tbsp (30 g) butter, melted
• 1/4 cup breadcrumbs
• 1/4 cup chopped parsley
• 1 baguette, toasted and sliced, for serving
• Special equipment: 950 ml ramekin

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

minced sausage, garlic, champignon mushrooms, curd cheese, Parmesan cheese, cream, butter, breadcrumbs, parsley, baguette

We recommend

Preparation:

Step 1
• Preheat oven to 200°C (400°F). Heat olive oil in a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it up into small pieces with a wooden spoon, until browned and barely cooked through, 3-4 minutes. Add the garlic and cook, stirring constantly, until softened, about 1 minute. Add the mushrooms, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the mushrooms are tender and the moisture has evaporated, 8-10 minutes.
Step 2
• Add the cream cheese and stir until melted (about 1 minute). Add the Parmesan cheese and 12.5% ​​heavy cream and cook, stirring occasionally, until bubbly (2-3 minutes). Pour the mushroom mixture into a 950 ml ramekin. Mix the butter with breadcrumbs, parsley, and sprinkle this mixture over the mushroom mixture. Bake until the breadcrumbs are golden brown and the sauce is bubbling around the edges (15-20 minutes). Let sit for 10 minutes, then serve with sliced ​​toasted baguette.

Votes: 1