Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 10 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
10
- 200grams button mushrooms
- 2tablespoons Macro extra virgin olive oil
- 2 cloves garlic, crushed
- 225grams Woolworths cream cheese, softened
- 300mL Woolworths light sour cream
- 2/3 cup Woolworths mozzarella shredded cheese
- 1/2 punnet chives, chopped
- 2 bunches small red radishes
- 400grams green beans, trimmed
- 100grams Woolworths sesame & black pepper crackers
- 1/2 baguette, sliced, toasted
Description
This velvety baked cheesy mushroom dip, infused with earthy notes and a hint of garlic, pairs perfectly with crusty bread, crackers and sliced veggies.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Grease a 1L (4-cup capacity) ovenproof baking dish. Thickly slice 5 mushrooms. Finely chop remaining mushrooms. Heat 1 tbs oil in a large frying pan over medium-high heat. Add sliced mushrooms and cook for 1 minute each side or until browned. Transfer to a plate.
Step 2 of 3
Heat remaining oil in same pan. Add chopped mushrooms and garlic to pan and cook, stirring, for 2-3 minutes or until softened. Cool. Combine cream cheese, sour cream, 1/2 cup mozzarella and garlic mushrooms in a large bowl.
Step 3 of 3
Spoon mushroom mixture into prepared dish. Top with half of the remaining mozzarella, sliced mushrooms, then remaining mozzarella. Bake for 15 minutes or until golden brown and bubbling. Season with freshly ground black pepper. Sprinkle with chives. Serve with radish, beans, crackers and baguette.
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