Air fryer recipe · Starters
Peri Peri Mushrooms
Tangy, garlicky peri peri mushrooms with a citrus kick and a slow-building heat.
- 18 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 110kcal
- 5.5 gprotein
- 8.2 gcarbs
- 7.5 gfat
- 2.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cremini mushrooms320 g
- Peri peri sauce3 tbsp
- Garlic, crushed4 cloves
- Lemon juice1 tbsp
- Olive oil1 tbsp
- Smoked paprika1/2 tsp
Method
Mix the peri marinade
Stir the peri peri sauce with the crushed garlic, lemon juice, olive oil and smoked paprika into a bright red paste. Taste it and add a pinch of salt to balance the tang so the flavour is rounded, not sharp.
Coat the mushrooms
Halve any large caps so the marinade reaches every surface, then toss them all thoroughly in the sauce. Let them sit for fifteen minutes so the flavour soaks in deeper than a quick coat would give.
Preheat the basket
Run the air fryer for three minutes so the marinade caramelises rather than steams when the mushrooms go in. The hot surface is what gives those tasty charred, sticky edges instead of a pale finish.
Spread in a layer
Tip the mushrooms into the basket in a single layer, scraping in all the clinging sauce. Crowding traps steam and dulls the char, so work in two batches if your basket is small.
Air-fry and glaze
Cook at 195°C for 12 min, shaking halfway and brushing with any leftover marinade. Finish with a fresh squeeze of lemon for a bright, sticky glaze that lifts the smoky heat.
