Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Bring a large pot of salted water to a boil and blanch green beans for 5 minutes, then drain and transfer to an ice bath to stop cooking.

In a large skillet over medium heat, melt butter and saute sliced mushrooms until tender and browned, approximately 8 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add heavy cream, cream cheese, and chicken broth to the skillet and whisk constantly until the cream cheese is melted and the sauce thickens.

Season the sauce with sea salt and ground black pepper.

Fold the blanched green beans into the mushroom cream sauce until well coated.

Transfer the mixture to a 9x13 inch baking dish.

In a small bowl, combine crushed pork rinds and grated parmesan cheese.

Sprinkle the pork rind mixture evenly over the green beans.

Bake for 20 to 25 minutes until the sauce is bubbling and the topping is golden brown.