Crab-Stuffed Mushrooms
Remove the stems from the mushrooms and wipe the caps clean with a damp cloth.
Ingredients
- 12 piece large white mushrooms, stems removed
- 200 g crab meat, drained
- 120 g cream cheese, softened
- 40 g breadcrumbs
- 30 g parmesan, grated
- 2 tbsp parsley, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 0.5 tsp black pepper, ground
Steps
- Remove the stems from the mushrooms and wipe the caps clean with a damp cloth.
- Mix the crab meat, cream cheese, parmesan, parsley, garlic, lemon juice and black pepper in a bowl until smooth.
- Spoon the filling generously into each mushroom cap, then top with breadcrumbs and drizzle with olive oil.
- Arrange the stuffed caps in a single layer in the air fryer basket, filling side up.
- Cook at 180°C for 10–12 minutes, until the mushrooms are tender and the tops are golden.
- Serve warm.
