Stuffed mushrooms
Mix cream cheese, grated parmesan, minced garlic, breadcrumbs and chopped parsley in a bowl, then season with salt and pepper.
Ingredients
- 500 g mushrooms, large, stalks removed
- 150 g cream cheese, softened
- 50 g parmesan, grated
- 40 g breadcrumbs
- 2 clove garlic, minced
- 2 tbsp parsley, chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1 pinch black pepper
Steps
- Mix cream cheese, grated parmesan, minced garlic, breadcrumbs and chopped parsley in a bowl, then season with salt and pepper.
- Wipe the mushrooms clean, twist out the stalks and spoon the filling into each cap, pressing it in lightly.
- Arrange the caps filling-side up in the air fryer basket in a single layer and drizzle with olive oil.
- Cook at 180°C for 12–14 minutes until the tops are golden and the mushrooms are tender. Serve warm.
