Air fryer recipe · Starters
Garlic Herb Stuffed Mushrooms
Juicy button mushroom caps cradling a molten garlic-herb breadcrumb filling that turns golden in minutes.
- 18 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 335kcal
- 12.6 gprotein
- 19.5 gcarbs
- 23.8 gfat
- 2.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large button mushrooms12 caps
- Breadcrumbs1/2 cup
- Grated cheese1/3 cup
- Garlic, minced3 cloves
- Fresh parsley2 tbsp
- Olive oil2 tbsp
Method
Prep the caps
Gently twist the stem out of each mushroom and chop the stems finely. Wipe the caps clean with a damp cloth instead of rinsing them, because mushrooms soak up water like a sponge and wet caps steam and turn rubbery.
Build the filling
Mix the chopped stems with the breadcrumbs, cheese, garlic, parsley and half the olive oil. Season well with salt and cracked pepper and press the mix together; it should clump when squeezed so it stays packed in the caps.
Stuff and oil
Mound the filling into each cap and press it lightly so it holds without spilling. Brush the outside of the mushrooms with the rest of the olive oil, which helps the caps turn an even bronze instead of drying out pale.
Air-fry
Arrange the caps in a single layer in the basket and air-fry at 180°C for 12 min, until the tops are crisp and golden and the mushrooms have softened right through. Let them rest two minutes before serving so the hot filling sets.
