1 lb. Ground Italian Sausage
1 Tbsp. Olive Oil
4 Cloves of Garlic, minced
3 lbs. Cremini Mushrooms, roughly chopped
Salt
Freshly Ground Black Pepper
1 Sprig of Rosemary, leaves pulled from stems and finely chopped
3 Sprigs of Thyme, leaves pulled from stems and finely chopped
2 Sprigs of Sage, leaves pulled from stems and finely chopped
8 Oz. Cream Cheese
3/4 Cup Grated Parmesan Cheese
1/3 Cup Half and Half
2 Tbsp. Butter
1/4 Cup Italian Style Panko Crumbs
1 Baguette, sliced and toasted, for serving
Preheat your oven to 375 degrees Fahrenheit.
In a pan using medium high heat add the olive oil and sausage. Sauté the sausage making sure to break up the sausage into bite size pieces with a wooden spoon. Let cook for 4-5 minutes.
Add the garlic and stir. Add the mushrooms, a pinch of salt, freshly ground black pepper, rosemary, thyme, sage, and continue to cook for an additional 8-10 minutes.
Add the cream cheese and stir until melted, half and half, then add 1/2 cup of the parmesan cheese and cook for a 2 - 3 minutes.
Transfer the dip into a 1 quart ramekin. Top with the panko bread crumbs, the remaining 1/4 cup parmesan cheese, and bake until the bread crumbs are golden brown and the dip is bubbly around the edges. About 15-20 minutes.
Remove from the oven and allow to cool slightly. Serve alongside your sliced and toasted baguette.
Enjoy :)