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!
10ouncesbaby bellacrimini mushrooms, sliced
3sprigs fresh thyme
1/2cupdry white wineI like Sauvignon Blanc
1/2teaspoonfreshly ground black pepper
8 to 10ouncesfontina cheeserind removed and grated
1crusty 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.
If the dip hardens as it sits, just throw the pan on a stove top, over medium heat to warm it up a bit, or serve it on a hot plate set on low heat.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com