1. Line 2 baking sheets with foil and preheat your oven to 425 degrees.

2. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.

3. Remove mushroom stems. Gently rinse under cool water and pat dry with paper towel. Place mushrooms gill side up on lined baking sheet and use a basting brush to coat caps and sides of mushrooms with olive oil. Sprinkle pink salt on each mushroom if desired and place into 425 degree oven for about 5-6 minutes.

4. Remove mushrooms from oven and dump out any moisture that collected inside the mushrooms while baking. Gently pat each mushroom dry with a paper towel. Set aside to cool.

5. Slice avocado and remove pit. place avocado flesh into a high speed blender (I used a Vitamix) or food processor along with baby spinach, lemon juice, basil leaves, parsley, garlic, onion powder, salt, pepper and blend until smooth. Taste test and adjust flavor as needed.

6. Crumble your cooled prosciutto into bite sized pieces and sprinkle a tiny inside your mushrooms. Scoop avocado filling mixture into each mushroom topped with more crumbled prosciutto pieces. Garnish with dried cilantro, flavor god everything spice mix and almond flour.

Serve and Devour!