Stuffed Mushroom Dip

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 :)