About the Recipe
This indulgent baked dip brings Lion’s Mane mushrooms center stage, offering a warm and savory blend of creamy cheeses, herbs, and spices. The mushrooms are sautéed until golden and meaty, then folded into a rich mixture of cream cheese, mayo, garlic, lemon, and a hint of heat. Topped with melty cheddar and baked until bubbling and golden brown, this crowd-pleasing dip is perfect served warm with chips, crostini, or crusty bread. Whether you're hosting a gathering or just craving something comforting and craveable, this dish delivers deep umami flavor in every bite.
Ingredients
8 oz Lion’s Mane mushrooms, torn into bite-size pieces
1 tbsp butter
1 clove garlic, minced
1 tsp Old Bay seasoning
½ cup cream cheese
2 tbsp mayonnaise
2 tbsp sour cream
1 tbsp ketchup
½ tsp Dijon mustard
1 tsp Worcestershire sauce
2 green onions, sliced
Juice and zest of ½ lemon
2 dashes hot sauce
Dash of cayenne pepper
½ cup shredded cheddar cheese, plus extra for topping
Preparation
Preheat oven to 450°F.
Heat a skillet over medium heat and add butter.
Add Lion’s Mane mushrooms in a single layer. Cook undisturbed for 5–6 minutes, stir, then cook another 5–6 minutes until golden and lightly crisped.
Add garlic and Old Bay seasoning, and cook for 1–2 minutes until fragrant.
Remove from heat and let cool slightly.
In a large bowl, mix together cream cheese, mayo, sour cream, ketchup, Dijon, Worcestershire, green onions, lemon juice and zest, hot sauce, cayenne, and ½ cup cheddar.
Fold in the cooled mushrooms until well combined.
Cooking
Transfer the dip mixture to an oven-safe baking dish.
Top with additional shredded cheddar cheese.
Bake for 18–20 minutes, or until the top is golden and the dip is bubbling around the edges.
Let rest for 5–10 minutes before serving.
Serve warm with crostini, tortilla chips, or crusty bread.