Shelly's Recipe

Cheesy Stuffed Mushroom Dip

Category: Dips - Hot

Mushroom Mixture
16 oz Crimini Mushrooms (8 oz chopped, 8 oz sliced)
1 Tb Olive Oil
1/2 Cup Finely Chopped Red Bell Pepper (about 1/2 of a pepper)
1/2 Cup Finely Chopped Sweet Onion (1/2 an onion)
Fresh Thyme Leaves (removed from 2 sprigs)
5 Cloves of Garlic, finely chopped

Cheesy Mixture
4 oz Cream Cheese
1/2 Cup Plain Greek Yogurt
1/4 Cup Kraft Mayo
1 (8 oz) Bag Kraft Italian Five Cheese Blend + 1/2 cup more for topping
1/4 tsp Salt
1/4 tsp Ground Pepper
1/8 tsp Garlic Powder

Bread Crumb Topping
1 Tb Melted Butter
3/4 Cup Panko Bread Crumbs

Preheat oven to 350.

Mushroom Mixture
In a large saute pan over medium heat,saute the sliced mushrooms in the olive oil for 4 minutes. Stir frequently and gently. Add the chopped onions and red bell pepper. Continue cooking for 3 minutes. Add the chopped mushrooms, garlic and thyme. Cook for 3 more minutes. Remove from heat and let cool while prepping the cheesy mixture.

Cheesy Mixture
Mix together the cream cheese, Greek yogurt, Kraft Mayo, Kraft Shredded Cheese, salt, pepper and garlic powder.

Bread Crumb Topping
Mix the melted butter and bread crumbs together with a fork until fully coated.

Dip
Using a slotted spoon, transfer the mushroom mixture the the cheesy mixture and stir together. Discard the liquid leftover from the sautéd mushrooms.

Transfer dip to an oven safe dish and top with the 1/2 cup of Kraft Shredded Cheese.
Finish with an even layer of bread crumb topping. Bake for 30 minutes or until golden brown. Serve hot with crackers or bread.