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
- 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
- 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.