The three cheddar filling is so tasty, loaded up with heaps of garlic and cheddar. The surface is immaculate. Furthermore, above all, it's anything but difficult to make.
What I cherish about these stuffed mushrooms is that they are normally low carb, keto, and GAPS agreeable. Most plans include a sprinkle of breadcrumbs just before heating yet I find that that is redundant.
- 12 large white button mushrooms
- 1 tablespoon avocado oil
- 4 ounces full fat cream cheese at room temperature
- 1/2 cup Swiss cheese finely 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.
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