Ingredients
- 2 cups fresh tomatoes, diced
- 1/2 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, chopped (mix of button and cremini)
- 8 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1 tsp Italian seasonings (oregano and thyme)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté chopped mushrooms until softened, about 5-7 minutes.
- In a bowl, combine diced tomatoes, basil, and minced garlic. Add a pinch of salt.
- Once mushrooms are sautéed, allow them to cool and mix them into the tomato mixture along with softened cream cheese and half of the mozzarella.
- Spread the mixture into an oven-proof dish and top with the remaining mozzarella and a sprinkle of dried oregano.
- Bake for 20-25 minutes until cheese is bubbling and golden.
- Let cool for a few minutes before serving with toasted bread.
Notes
Sautéing the mushrooms enhances their flavor. For a vegan version, substitute cream cheese and mozzarella with dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian