Gently clean mushroom caps with a damp cloth or paper towel. Remove stems and finely chop them for the filling.
3
In a skillet over medium heat, sauté the chopped mushroom stems and onion with a pinch of salt until softened (about 4–5 minutes). Let cool slightly.
4
In a mixing bowl, combine mozzarella, parmesan, sautéed stems/onions, egg whites, coconut flour, garden blend seasoning, parsley, and remaining salt. Stir until well mixed. The egg whites and coconut flour will help bind the mixture.
5
Place mushroom caps on a parchment-lined baking sheet.
6
Spoon filling generously into each cap, pressing slightly to mound.
7
Bake for 18–20 minutes, until the cheese is melted, tops are golden, and mushrooms are tender.
