12 large white button mushrooms
1 tablespoon avocado oil
4 ounces full fat cream cheese at room temperature
1/2 cup Swiss cheesefinely grated
1/2 cup parmesan cheese finely grated
6 garlic cloves minced
2 tablespoon fresh parsley chopped
1/2 teaspoon sea salt (optional)
Preheat oven to 375 degrees Fahrenheit.
Using a damp paper towel, wipe mushrooms clean. Remove stems and chop finely.
Transfer the cleaned mushroom caps onto a baking sheet. Toss them lightly with avocado oil, emphasizing the sides.
In a medium bowl, combine cream cheese, Swiss cheese, parmesan cheese, garlic, parsley, and chopped mushroom stems together. Taste for salt and add if necessary.
Fill all mushroom caps with the cheese mixture and arrange them evenly on the baking sheet.
Bake for 10-15 minutes. If the tops of the mushroom caps are not browned to your liking, set the oven to broiler on high for 1 minute but watch closely so they don't burn.
Remove from oven and enjoy. Can be stored in the refrigerator for up to 4 days.
Serving size: 1 mushroom
Net carbs: 1g
Recipe courtesy of Prepare and Nourish