Begin by cleaning the mushrooms using a damp paper towel. Remove the stem of the mushroom and set aside. Finely chop the mushroom stems along with the garlic, and serrano chili.
Heat a castiron skillet on medium heat, once hot, add avocado oil followed by the chopped garlic. Cook for 30 seconds or so.
Add the serrano chili and mushroom stems. Season with very little salt. Saute for 5 minutes.
Stirring occasionally. Once done, turn off the stove. Let the mushroom garlic mixture cool.
In a medium bowl, combine the cream cheese, cheese, taco seasoning, cilantro, scallions, black pepper, and the cooled mushroom garlic mix. Mix well until all the ingredients are combined.
Add Taco Bell sauce, or you can also use Trader Joe's Spicy Taco Sauce. Any taco sauce will do. Mix well.
Mix well. This is what you should have.