Hot Cheddar Mushroom Spread Recipes

HOT MUSHROOM DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper; cook and stir for 1-2 minutes or until thickened. , Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce; cook and stir until cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

HOT MUSHROOM SPREAD

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer., Reduce heat to low; stir in cream cheese, oregano, Worcestershire sauce, lemon juice, salt and pepper until blended and heated through. Serve with baguette slices.

HOT CHEDDAR MUSHROOM SPREAD

Steps:

• 1. COMBINE MAYONNAISE, CHEESES, MUSHROOMS, AND DRESSING MIX IN A SLOW COOKER
• 2. COVER. COOK ON LOW 1 HOUR OR UNTIL CHEESES ARE MELTED AND DIP IS HEATED THROUGH.
• 3. SPRINKLE WITH PARSLEY AND SERVE WITH CRACKERS

HOT CHEDDAR MUSHROOM SPREAD

Steps:

• 1. In a large bowl, combine the mayonnaise, cheeses, mushrooms and dressing mix. Spread into a greased 9 in. pie plate.
• 2. Bake, uncovered at 350 degrees for 20-25 minutes or until cheese is melted. Sprinkle with parsley. Serve with crackers.

WARM MUSHROOM SPREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in a skillet over medium heat.
• Stir in the mushrooms and onion, and cook until tender.
• Sprinkle with the flour.
• Reduce heat to low, and continue cooking 5 minutes.
• Mix in sour cream and lemon juice, and season with salt and pepper Transfer to a small casserole dish, and top with Parmesan cheese
• Bake 15 minutes in the preheated oven, until bubbly.

HOT CHEESY MUSHROOM DIP

Steps:

• Heat the oil and melt the butter in a pan.
• Add the onion and cook until it starts to caramelize, about 20 minutes.
• Add the mushrooms and sauté until they start to caramelize, about 20 minutes.
• Add the garlic and thyme and sauté until fragrant, about a minute.
• Season with salt and pepper.
• Add the wine, deglazed the pan and cook until it has evaporated.
• Puree 1/2 of the mushrooms in a food processor.
• Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.