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Three Cheese Stuffed Mushrooms
12 ounces of large white button mushrooms
1 tablespoon of Avocado oil
4 Ounces of Full fat cream cheese at room temperature
1/2 Cup of Swiss Cheese finely grated
1/2 Cup of Parmesan cheese finely grated
6 Garlic cloves minced
2 tablespoons of Fresh parsley chopped
1/2 teaspoon of Sea salt optional
Preheat oven to 375 F.
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 in 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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