Stuffed Mushroom Dip

Ingredients

• cooking spray
• 1 tablespoon salted butter
• 0.25 cups seasoned breadcrumbs
• 8 ounces Italian pork sausage
• 2 packages cremini mushrooms
• 1 tablespoon garlic
• 0.5 teaspoons black pepper
• 0.5 teaspoons kosher salt
• 1 cup sour cream
• 1 container chive-and-onion cream cheese , 7-ounces
• 0.25 cups flat-leaf parsley
• 3 ounces low-moisture part-skim mozzarella cheese
• 0.5 cups Parmesan cheese , divided
• crostini for serving

Instructions

1. 1

   Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C) with rack in top third position. Grease an 8- x 8-inch baking dish with cooking spray. Set aside

2. 2

   Melt butter in a large skillet over medium-high. Add breadcrumbs and stir until evenly coated in melted butter and fragrant, about 2 minutes. Transfer to a small bowl and set aside; wipe skillet clean.

3. 3

   Return skillet to medium-high heat. Add sausage and cook, stirring often, breaking it up into bite-size pieces with a wooden spoon, until browned and almost cooked through, 2 to 3 minutes.

4. 4

   Add mushrooms, garlic, black pepper, and salt; cook, stirring occasionally, until the mushrooms are soft and excess moisture has evaporated, 12 to 15 minutes. Remove from heat.

5. 5

   Stir sour cream, cream cheese, parsley, 1/4 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese into mushroom mixture until fully combined and smooth. Transfer to prepared baking dish, spreading into an even layer.

6. 6

   Sprinkle remaining 1/2 cup of mozzarella cheese and remaining 1/4 cup Parmesan cheese evenly over the top. Top with reserved breadcrumbs.

7. 7

   Bake in preheated oven until cheese is melted and the edges are bubbling, about 12 minutes. Increase oven temperature to broil (do not remove baking dish from oven), and broil until bread crumbs are deeply browned, 1 to 2 minutes. Remove from oven, garnish with parsley, and serve with crostini.