- appetizer, prep ahead -
For the longest time, I hated mushrooms, and now I cannot get enough of them. I realize now I just don't like mushrooms when they're, well, mush. This dip is great if you are like I was because the mushroom flavor isn't super strong and the mushrooms aren't cooked to death.
This dip is kind of a cross between the texture of hot crab dip with some of the flavors of stuffed mushrooms. It's perfect for gatherings or the holidays because you can make the filling ahead of time, and then it will come together in under 25 mins day of!
5 oz cream cheese, softened
2 tbsp mayo
2 tbsp sour cream
2 tbsp lemon juice
1 jalapeño, minced
1 tbsp salt
1 tbsp dried italian herb blend
dash of worchestershire sauce
3 cups of oyster & maitake (aka hen of the woods) mushrooms, pulled into shreds
2 green onions, sliced and separate the greens from the light green/white parts
1 tbsp paprika
1 tbsp garlic powder
1 tbsp Old Bay
1 tbsp onion powder
1 tsp mustard powder
1 tbsp butter
1.5 tbsp extra virgin olive oil
1 tbsp grated garlic
1/4 c panko
3 tbsp grated parm
crackers and/or crudite for serving
1. combine the mayo, sour cream, cream cheese, salt, italian herb blend, and worchestershire in a microwave-safe bowl. whisk together. if it is too thick to thoroughly combine, microwave at 30 second intervals until it can be whisked smooth. whisk in the lemon juice and jalapeño and then set aside.
2. preheat your oven to 375°.
3. in a large skillet, heat the butter and 1 tbsp of olive oil on high heat until the butter just starts to brown. add the mushrooms, toss to coat the mushrooms in the fat, then leave them to get some color on them. you will have soggy mushrooms with little browning if you constantly stir. only stir once you can see the browning along the edges of the mushrooms.
4. once that side of the mushrooms is brown, add in the light green/whites of the scallions and the thyme and toss to combine. once again, leave it be to get some color on that side.
5. in a small bowl, combine the paprika, garlic powder, Old Bay, onion powder, and mustard powder.
6. once the mushrooms are brown, toss them in the seasoning mixture. let the raw spice flavor cook off for just a few seconds, then add the mushroom/onion mixture to the cream cheese mixture. stir to combine.
7. using the same pan the mushrooms were in, add the remaining olive oil and grated garlic. stir the combine those, and cook until the garlic is slightly brown. add the panko, and toast until it is golden brown.
8. add the mushroom/cream cheese mixture in an even layer to a large ramekin or small baking dish. top with the panko mixture and a little black pepper.
9. bake for 10 minutes, then switch it to a low broil until the panko is a little deeper golden brown.
10. top with the remaining scallions and serve warm.