Stuffed Mushroom Dip (Print Version)

# Ingredients:

01 - 8 ounces baby bella mushrooms.
02 - 2 tablespoons avocado oil.
03 - 4 cloves garlic.
04 - 1 teaspoon fresh thyme.
05 - 1/2 teaspoon salt.
06 - 8 ounces cream cheese, softened.
07 - 1/2 cup full-fat Greek yogurt.
08 - 1 cup shredded parmesan cheese, divided.

# Instructions:

01 - Let cream cheese soften at room temperature. Heat oven to 350°F.
02 - Remove mushroom stems and slice caps. Mince garlic.
03 - Heat oil in cast iron skillet. Cook garlic and thyme until fragrant, about 3 minutes.
04 - Add mushrooms and cook 7 minutes until soft, stirring often. Add salt and let cool slightly.
05 - Combine cream cheese, yogurt, and half the parmesan. Mix with mushrooms.
06 - Top with remaining parmesan. Bake 15 minutes, then broil 5 minutes until browned.

# Notes:

01 - Can substitute sour cream for Greek yogurt.
02 - Serve with bread, crackers, or vegetables.
03 - Can be made keto-friendly.

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