Three Cheese Stuffed Mushrooms
These easy Cheese Stuffed Mushrooms make a great low carb appetizer that is also GAPS and primal compliant . With only 6 ingredients, they make a simple addition to any meal!
Servings 12 mushroom caps
Ingredients
- 12 large white button mushrooms
- 1 tablespoon avocado oil
- 4 ounces cream cheese room temperature
- ½ cup Swiss cheese shredded
- ½ cup Parmesan cheese shredded
- 6 garlic cloves minced
- 2 tablespoon fresh parsley chopped
- sea salt to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit. Using a damp paper towel, wipe mushrooms clean. Remove stems from caps.
- Transfer the cleaned mushroom caps onto a baking sheet. Brush lightly with avocado oil, making sure the sides are covered well.
- Finely chop mushroom stems. Set them aside.
- 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 until cheese melts. If the tops of the mushroom 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.
Video
Notes
- To make ahead: stuffed mushrooms may be prepared ahead of time and kept in a covered container in the refrigerator for up to 24 hours prior to baking.
- Unbaked stuffed mushrooms may be frozen up to 3 months. Do not thaw before baking stuffed mushrooms. Add 5 extra minutes to baking time.
- Store leftover mushrooms in a covered container in the refrigerator for up to 24 hours. Not recommended for longer than that.
Nutrition
Calories: 84kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 106mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg