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Baked Goat Cheese Dip with Crispy Mushrooms and Nutty Herb Confetti

Servings: 12

The tangy-earthy pairing of goat cheese and mushrooms has long been a delicious duo. Here, a kaleidoscope of mushrooms—oyster, cremini, maitake, and shiitake—are crisped in a skillet for serving on crackers with a decadent goat cheese dip and a sprinkle of finely chopped herbs, nuts, and dried fruit.


For the dip

  • 8 oz. cream cheese, room temperature
  • 6 oz. goat cheese, room temperature
  • 1 Tbs. grated Parmigiano-Reggiano; more for topping

For the herb confetti

  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup almonds, hazelnuts, or walnuts, finely chopped
  • 1/4 cup dried cranberries or dates, finely chopped

For the mushrooms

  • 2 Tbs. neutral oil such as grapeseed or avocado oil
  • 4 oz. oyster mushrooms, stems trimmed
  • 4 oz. cremini mushrooms, halved or quartered
  • 4 oz. maitake mushrooms, ends trimmed and quartered
  • 4 oz. shiitake mushrooms, stems trimmed
  • 1/4 tsp. kosher salt
  • Crackers or crostini


Make the dip

Preheat the oven to 350°F. In a food processor, combine the cream cheese, goat cheese, Parmigiano-Reggiano, and 1 Tbs. water. Process until combined. Transfer to a 2-cup casserole dish, sprinkle with additional Parmigiano-Reggiano, and bake until lightly puffed and browned on the surface, 20 to 25 minutes.

Make the herb confetti

In a small bowl, toss together the parsley, nuts, and cranberries until combined, and set aside.

Make the mushrooms

In a 12-inch skillet, heat 1 Tbs. of the oil over medium-low heat. Add half of the mushrooms and season with 1/8 tsp. of the salt. Cook 3 to 5 minutes on one side. Turn and cook until golden brown and crispy, 3 to 5 minutes more, stirring occasionally. Remove from the heat, and set aside. Repeat with the remaining oil, mushrooms, and salt.

Serve the mushrooms on a platter with the warm cheese dip, herb confetti, and crackers.


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