Cast Iron Mushroom and Cheese Dip


Cast Iron Mushroom and Cheese DiServes 4 – 6

Sautéed Mushrooms


1 lb fresh mushrooms, sliced

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground black pepper



Wipe mushrooms with a damp cloth to clean. Trim the ends, slice and place in a large bowl. Pour the olive oil in cast iron skillet. Heat over medium-high heat seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 5 minutes.

Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes.


1 cup caramelized sliced mushrooms

½ lb. Italian Fontina, Havarti or any melting cheese rind removed and 1-inch-diced

½ lb. Fresh Mozzarella, cut into 1-inch dice

6 garlic cloves, thinly sliced

1 tablespoon minced fresh chives leaves

1 teaspoon minced fresh rosemary leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 crusty French baguette


Place the caramelized mushrooms on the bottom of the black iron skillet, top the cubes of Fontina and Mozzarella evenly in an 8-inch cast-iron pan. Combine the garlic, chives, and rosemary and sprinkle it over the cheese. Sprinkle with the salt and pepper and place the pan in a 450-degree oven for 6-8 minutes, until the cheese is melted and bubbling and starts to brown.

Serve the baked cheese family-style — right out of the oven in the pan with crostini for everyone to dip.








StartersLili Courtney