Servings: 8 servings 1x
Ingredients
- 8oz baby bella mushrooms
- 2 tbsp avocado oil
- 4 cloves of garlic
- 1 tsp fresh thyme (1/4 tsp dried thyme)
- 1/2 tsp salt
- 8oz softened cream cheese
- 1/2 cup full fat Greek yogurt
- 1 cup shredded parmesan cheese (separated into 2 half cup portions)
Instructions
- Prior to making this dip, leave the cream cheese on the counter to soften
- Preheat oven to 350F
- Remove the stem of the baby bella mushrooms and slice
- Mince the garlic cloves
- Heat oil, garlic and thyme in a cast iron skillet over med-low heat
- Cook until soft and fragrant about 3 minutes
- Add the mushrooms to the cast iron skillet
- Cook mushrooms, tossing frequently until slightly soft about 7 minutes
- Salt the mushrooms and remove from heat
- Allow the mushrooms and cast iron to cool slightly
- While the mushrooms cool, mix softened cream cheese, Greek yogurt, and 1/2 cup parmesan cheese
- Mix cheese mixture in with the cooked mushrooms and top with another 1/2 cup of parmesan cheese
- Place skillet in the oven to bake for 15 minutes
- Increase the heat to broil and broil for 5 minutes or until the parmesan is browned and bubbling
- Remove the skillet from the oven and enjoy with toasted baguette, crackers or veggies!
Notes
** for keto stuffed mushrooms dip substitute sour cream for the Greek yogurt
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.