Stuffed Mushroom Dip

• total time: 22 minutes

Ingredients

Mushrooms (champignons): 500g (17.6 oz)

Cream cheese: 250g (8.8 oz)

Grated mozzarella: 200g (7 oz)

Grated Parmesan: 50g (1.8 oz) (save a little for topping)

Spinach leaves

Olive oil: 2 tbsp (30 ml)

Garlic powder: 1 tsp (5 ml)

Salt and black pepper to taste

Baby spinach: 20g (0.7 oz)

Natural yogurt: 2 tbsp (30 ml)

Directions

Heat olive oil in a pan and sauté finely chopped mushrooms on high heat for 5-7 minutes. Set aside a few mushrooms to slice for decoration.

Add garlic powder, salt, and black pepper to the pan, mix well, then toss in spinach leaves for 1 more minute.

In a bowl, combine cream cheese, mozzarella, most of the Parmesan (reserve some for topping), and the mushroom-spinach mixture. Mix thoroughly.

Transfer the mixture to a baking dish, sprinkle with the remaining Parmesan, and top with sliced mushrooms for a pretty finish.

Bake at 200°C (390°F) for 15-18 minutes until golden and bubbly.

Serve hot and enjoy the creamy, stretchy goodness! Add fresh truffle or truffle paste for an extra flavor boost. 🎉