Gooey Baked Cheesy Mushroom Dip

1.Preheat your oven to 190°C (375°F). Lightly grease a small oven-safe baking dish (about 6-8 inches).

2.Heat the butter and olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and sauté for 8-10 minutes, stirring occasionally, until they have released their moisture and started to brown.

3.Add the minced garlic and dried thyme to the skillet. Cook for 1 minute until fragrant.

4.If using, pour in the white wine or broth and scrape up any browned bits from the bottom of the pan. Cook until the liquid has almost completely evaporated.

5.Remove the skillet from the heat and let the mushroom mixture cool slightly.

6.In a medium bowl, combine the softened cream cheese, sour cream, 3/4 cup of the Gruyère cheese, mozzarella cheese, Parmesan cheese, salt, and pepper.

7.Fold the cooled mushroom mixture into the cheese mixture until everything is evenly combined.

8.Transfer the dip mixture to the prepared baking dish and spread evenly.

9.Sprinkle the remaining 1/4 cup of Gruyère cheese over the top of the dip.

10.Bake for 15-20 minutes, or until the dip is hot, bubbly, and the cheese topping is golden brown and melted.

11.Let the dip rest for 5 minutes before serving hot with tortilla chips or slices of crusty bread.