This decadent Baked Mushrooms and Fontina Dip recipe is a super easy crowd pleaser! Made with browned mushrooms, white wine, fresh thyme and nutty fontina, this cheesy dip has incredible flavor!
Right now, I’m in full-on holiday mode. So, if you’re looking for a green smoothie, you may want to check back in January, after I’ve stepped on the scale. We are going to enjoy this holiday season, friends! Let’s start with a fun appetizer…because appetizers are everyone’s favorite, right? This is a dip I’ve been imagining for a while. I love hot dips, especially cheesy ones, but I also love to taste some umami flavor…something with some depth.
Baby bella or cremini mushrooms, taken to a deep browning add that flavor. Dousing them with a dry white wine helps, too. The wine really comes through at the end and creates more moisture that is really nice. I may be creating a bit of controversy in using wine in a cast iron skillet. Typically…it’s a big no-no. The acidity in wine can degrade the pan and create odd flavors. But…in a well-seasoned pan, some deglazing is fine. And that’s pretty much what we are doing here.
You can certainly brown up your mushrooms and deglaze in a pan then bake this in a baking dish. The reason I love making this and serving it in cast iron is because the cast iron holds heat a bit longer, keeping this warm. It’s also easy to throw it on a heat source if you need to warm things up again.
Fontina is a nutty cheese that melts beautifully. I love it so much with these browned mushrooms and especially with the wine. The flavors are bold and taste amazing on top of crusty, fresh bread.
Baked Mushrooms and Fontina Dip
Ingredients
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 10 ounces baby bella crimini mushrooms, sliced
- 3 sprigs fresh thyme
- 2 cloves garlic minced
- 1/2 cup dry white wine I like Sauvignon Blanc
- pinch of salt
- 1/2 teaspoon freshly ground black pepper
- 8 to 10 ounces fontina cheese rind removed and grated
- 1 crusty baguette for serving
Instructions
- Preheat your broiler. Place a rack on the top position.
- Over medium-high heat, melt the butter with the olive oil. Add the mushrooms and cook until browned. Add 2 of the fresh thyme sprigs and the garlic. Cook for just a minute or so. Do not let the garlic get browned. Add the wine and increase the heat to high. Once the wine is reduced by half, add the salt and pepper along with the fontina cheese.
- Stir to combine and get the cheese melted a bit. Once combined, place the skillet in the oven under the broiler. Keep a close eye on it. Remove the skillet as soon as the top has browned a bit and begins to get bubbly.
- Serve immediately with slices of crusty bread.
Notes
The flavors were so good! My only complaint is that it wasn’t creamy, more cheesy globs that were hard to get on the bread. You couldn’t just dip it. Delicious nonetheless.
So happy to hear you enjoyed this, Deanna! Yes…this is more along the lines of a fondue as opposed to a cheese sauce. That said, your end result could vary depending on your particular cheese.
Please use a darker, thicker font. Something more like newspapers. (who know that if people can’t *read* you, you have not communicated anything. Also please give an up-top link to the recipe only. I don’t have time.
Hi Nonna! Thanks so much for your feedback! I’ll keep those tips in mind.
I doubled this recipe for my parents’ surprise 40th anniversary party. It was gone asap. This is so good. I came searching for the recipe to make it for another party tomorrow. It’s with new friends, so I have to impress! Thanks for sharing.
Oh wow, Diane…that is some compliment! I’m thrilled to hear everyone enjoyed this…honestly, it’s so great for a crowd, isn’t it? Hope you and your new friends had a great time! Thanks for your sweet words! xo
Thank you so much! I can’t wait to try this!!
Wonderful! I’d love to hear how you liked it, Kylah! xo
I am going to try this recipe with Smoked Applewood Bacon Cheddar and red wine. Will let you know if it works for a different flavor profile.
That sounds wonderful, Marie and Bob! I’d love to hear how you liked it! Thanks for sharing! :)
I made this for a small gathering this weekend and it was the biggest hit of the night! I actually sent a link to everyone this morning for the recipe. Love the flavor of the wine with the cheese. It’s so good. If I knew how good it was I may have doubled it! Thanks you for this recipe.
Wow…thanks so much for your kind words and for sharing the recipe, Nicola! I’m so happy this was a big success! If I’m having a big crowd, I do double this recipe. Just be sure to use a large enough skillet to accommodate the extra cheese. I appreciate you taking the time to comment…this made my day! :)
The Fontina that I have does not have a rind, is soft and I don’t think you would be able to shred it. Do you think this type of Fontina would still work? I had a whole case given to me and have been looking for recipes to use it. Thanks!
A case of fontina sounds like absolute heaven to me, LeAnn! :) Lucky you! You can certainly use your fontina this way. If you find it difficult to grate, just chop it into cubes and it will melt beautifully. I hope you get a chance to make this and hope you love it!
Que buenos que se ven tus champiñones.
Un saludito
Muchas gracias!
Oh myyy, I could totally dig into this, Caroline. The mushrooms with white wine.. then nutty fontina? What’s not to love! I can imagine dipping small chunks of sourdough into this. I hope your holidays were fabulous. Happy New Year my dear!
Ahhh…yes! Sourdough would be incredible! You’re genius! Happy New Year to you, sweet friend! xo
Looks delicious but I can’t get Fontina cheese, please can you recommend an alternative? Many thanks Jayne
Thanks so much, Jayne! That’s a great question. You can substitute fontina with any other cheese that melts well. I’d suggest, Gruyère, Emmental, Gouda or Havarti.
And I forgot to mention…your photos are totally stunning!!
You are the sweetest, my friend! Thanks so much…that means the world to me!
Wow Caroline! This dip looks absolutely mouthwatering! My husband Tom loves mushrooms, so he is just going to love this. What an elegant looking appy for the holidays. I can’t wait to try! I hope you have the happiest of holidays!
I hope you and your hubby love it, Mary Ann! Happy healthy holidays to you, too!
Those are two of my favorite ingredients and together is heaven. Perfect appetizer for a get together with friends. Thank you,
Thanks so much, Carlos!
Caroline, the mushroom dip looks so good, can’t wait to try it. Your appetizers are always so good.
Awww…I love you, Mom! I’m going to make this just for you! xo
I am all in favor of enjoying the holidays if it means i get to eat this!! So yummy looking and such pretty photos!!! (Can you tell I am a bit excited by the number of exclamation points? Lol.) Pinning this one.
Thanks so much, sweet friend! Happy, happy holidays! :)