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Mushroom caps

34 min · 2 servings · 110 kcal

Wipe the mushroom caps clean and twist out the stems, then stir together the melted butter, olive oil, minced garlic, soy sauce, salt and pepper.

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Ingredients

  • 400 g mushroom caps, stems removed
  • 20 g butter, melted
  • 1 tbsp olive oil
  • 2 clove garlic, minced
  • 1 tsp soy sauce
  • 1 tbsp fresh parsley, chopped
  • 1 pinch salt
  • 1 pinch black pepper

Steps

  1. Wipe the mushroom caps clean and twist out the stems, then stir together the melted butter, olive oil, minced garlic, soy sauce, salt and pepper.
  2. Brush the caps inside and out with the garlic butter and leave them to stand for 5 minutes.
  3. Arrange the caps gill side up in the air fryer basket in a single layer, without stacking them.
  4. Cook at 180°C for 12–14 minutes, turning them once halfway, until browned and juicy.
  5. Scatter with parsley and serve warm.

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