Air fryer recipe · Sides
Garlic Butter Air-Fryer Mushrooms
Plump button mushrooms glossed in melted garlic butter and finished with a shower of fresh parsley.
- 16 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 205kcal
- 5.7 gprotein
- 8.5 gcarbs
- 18.0 gfat
- 2.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms300 g
- Salted butter, melted3 tbsp
- Garlic, finely grated5 cloves
- Fresh parsley, chopped2 tbsp
- Cracked black pepper1/2 tsp
- Saltto taste
Method
Clean and trim
Wipe the mushrooms with a damp cloth rather than washing them so they don't soak up water. Trim the stem ends flat and leave the caps whole for the juiciest bite.
Make the garlic butter
Stir the grated garlic into the warm melted butter and let it sit for two minutes so the raw bite mellows. Season the butter with the salt and most of the black pepper.
Coat the caps
Tip the mushrooms into a bowl and pour over the garlic butter, tossing until every cap glistens. Reserve a teaspoon of the butter to brush on later.
Preheat the basket
Run the air fryer empty for three minutes so the mushrooms start searing the moment they land. A hot basket helps drive off moisture instead of steaming the caps.
Air-fry until golden
Spread the mushrooms in a single layer and cook at 195C for 12 minutes, shaking the basket halfway and brushing with the reserved butter. Finish with the parsley and remaining pepper before serving hot.
