Air fryer recipe · Starters
Cheese-Stuffed Mushrooms
Button mushrooms loaded with herbed cheese and a crunchy garlic crumb.
- 25 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 395kcal
- 16.1 gprotein
- 17.6 gcarbs
- 30.1 gfat
- 2.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms12 large
- Cream cheese1/2 cup
- Grated cheddar1/3 cup
- Minced garlic1 tbsp
- Breadcrumbs1/4 cup
- Mixed herbs1 tsp
Method
Prep the caps
Gently twist out the mushroom stems to create a hollow cap and wipe each one clean with a dry cloth. Chop the stems finely, as they go back into the filling for extra flavour and to avoid waste.
Mix the filling
Blend cream cheese with cheddar, minced garlic, chopped stems, mixed herbs, salt and pepper. Beat until smooth and spoonable so it nestles snugly into each cap.
Stuff and top
Fill each mushroom generously with the cheese mixture, mounding it slightly above the rim. Press a pinch of breadcrumbs onto the top of each for a crunchy golden crust.
Oil the basket
Lightly grease the air fryer basket so the delicate caps release cleanly. Arrange the mushrooms upright in a single layer so the filling cooks evenly and does not tip over.
Air-fry until bubbling
Air-fry at 180C for 12 minutes until the cheese is molten and the crumb topping is toasted golden. Let them rest a minute before serving, as the filling will be extremely hot.
