Stuffed Mushroom Dip

• servings: 8 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

8 oz baby bella mushrooms

2 tbsp avocado oil

4 cloves of garlic

1 tsp fresh thyme (1/4 tsp dried thyme)

1/2 tsp salt

8 oz softened cream cheese

1/2 cup full fat Greek yogurt

1 cup shredded parmesan cheese (separated into 2 half cup portions)

Directions

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!

Nutrition

• Serving Size: 8 g
• Calories: 196 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.001 g
• Cholesterol: 38 mg
• Sodium: 441 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 0.2 g
• Total Sugars: 2 g
• Protein: 8 g