Air fryer recipe · Starters
Garlic Stuffed Mushrooms
Juicy mushroom caps packed with garlicky herb crumbs and melting cheese.
- 18 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 245kcal
- 7.7 gprotein
- 21.6 gcarbs
- 15.1 gfat
- 2.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large mushrooms8
- Breadcrumbs60 g
- Cream cheese80 g
- Garlic cloves2
- Chopped parsley2 tbsp
Method
Prep the caps
Wipe the mushrooms clean with a damp cloth rather than washing, so they do not soak up water and turn soggy. Twist out the stems to make room for filling, then finely chop them to fold back into the stuffing.
Make the filling
Mix the chopped stems with cream cheese, minced garlic, parsley and half the breadcrumbs. Season well with salt and pepper. The breadcrumbs soak up the juices the mushrooms release so the filling stays thick.
Fill the caps
Spoon the mixture generously into each cap, mounding it slightly above the rim. Press it in gently so it grips the sides and stays put rather than sliding out as the mushrooms soften in the heat.
Add the topping
Scatter the remaining breadcrumbs over the tops and mist them lightly with oil. That thin oil coat is what turns the crumbs crisp and golden, giving a crunchy lid over the soft, creamy filling.
Air-fry until golden
Cook at 180°C for 10 min until the caps are tender and the tops are crisp and golden. Let them cool for a minute or two before biting in, as the filling holds a lot of heat and will be very hot.
