Air fryer recipe · Starters
Cheesy Herb Stuffed Mushrooms
Big caps filled with a creamy cheese-and-herb stuffing that bubbles golden in the basket.
- 20 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 345kcal
- 15.7 gprotein
- 13.8 gcarbs
- 26.1 gfat
- 2.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large cap mushrooms10 pieces
- Cream cheese100 g
- Grated mozzarella1/2 cup
- Garlic, minced3 cloves
- Breadcrumbs3 tbsp
- Mixed dried herbs1 tsp
Method
Hollow the caps
Gently twist out the stems and scrape out the gills to make room for the filling. Chop the stems finely and save them for the stuffing so nothing goes to waste and the caps hold more.
Mix the filling
Beat the cream cheese with half the mozzarella, the minced garlic, chopped stems and dried herbs until smooth. Season well and stir in a spoon of breadcrumbs to firm it up so it does not slump out while baking.
Fill generously
Spoon the mixture into each cap, mounding it slightly above the rim. Top with the rest of the mozzarella and a dusting of breadcrumbs, which crisps into a golden, crunchy crust over the soft filling.
Preheat gently
Warm the air fryer for two minutes at 180°C so the cheese melts evenly without scorching. A gentler start keeps the caps tender and stops the tops browning before the filling is hot.
Bake until bubbling
Sit the stuffed caps upright in the basket and cook at 180°C for 14 min until the tops are golden and the cheese bubbles. Rest for two minutes before lifting them so the filling sets and does not spill.
