Air Fryer Garlic Herb Stuffed Portobello Mushrooms
Gently wipe mushroom caps clean. Carefully remove the stems and scrape out the dark gills with a spoon. Brush the caps lightly with olive oil.
Ingredients
- 2 piece large portobello mushroom caps
- 60 g breadcrumbs
- 2 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 40 g Parmesan cheese, grated
- 2 tbsp olive oil
- pinch piece salt and pepper
Steps
- Gently wipe mushroom caps clean. Carefully remove the stems and scrape out the dark gills with a spoon. Brush the caps lightly with olive oil.
- In a bowl, combine breadcrumbs, minced garlic, chopped parsley, chopped thyme, grated Parmesan cheese, 1 tbsp olive oil, salt, and pepper. Mix well.
- Spoon the stuffing mixture generously into each mushroom cap, mounding it slightly.
- Preheat your air fryer to 180°C (350°F) for 5 minutes.
- Carefully place the stuffed mushroom caps in the air fryer basket. Cook for 12-15 minutes, or until the mushrooms are tender and the topping is golden brown and crispy.
