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Prep Time: 30 minutes

Makes: 12 Medium Stuffed Mushrooms


12 whole fresh medium sized mushrooms of your choice (I used the common white ones)
1 Tbsp Garlic Clove (crushed) (you could use powder if you wish)
1 Tbsp Mira Avacado Oil
8 oz Cream cheese
1/4 Tsp Ground Black Pepper
1/4 Cup Grated Parmesan Cheese
1/4 Tsp Onion Powder
1/4 cup italian seasoned bread crumbs
2 Tbsp Grated Parmesan for topping

  1. Preheat Oven to 350 degrees F.
  2. Spray cooking sheet with cooking oil or use parchmant paper. Wipe mushrooms with a damp paper towel. Carefully remove the stems and chop them.
  3. Mince garlic.
  4. Heat 1 oil in a large skillet over medium heat.
  5. Add chopped mushroom stems. Satay until moisture is gone.
  6. Add garlic, do not burn.
  7. Remove pan from heat and melt in the cream cheese.
  8. Add remaining ingredients and stir together.
  9. Generously stuff the mushrooms.
  10. Bake for 20 minutes until piping hot and moisture forms just under the mushrooms.
  11. Sprinkle with chopped parsley if desired.

Recipe created by Emily Price, C.H.N.C. www.emilypricenutritionconsulting.com

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