Air fryer recipe · Starters
Keema Stuffed Mushrooms
Plump mushroom caps loaded with spiced minced mutton and a melty cheese crown.
- 30 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 445kcal
- 27.7 gprotein
- 13.6 gcarbs
- 32.1 gfat
- 2.3 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large button mushrooms12 caps
- Cooked mutton keema (spiced)1 cup
- Onion & garlic (fine)1/3 cup
- Grated cheese1/2 cup
- Garam masala & chilli1 tsp
- Chopped coriander2 tbsp
Method
Prep the caps
Twist out the mushroom stems to make hollow cups and pat the caps fully dry. Dry caps brown and crisp in the fryer, while damp ones release water and turn soft and soggy instead.
Season the keema
Mix the cooked keema with the fine onion, garlic, garam masala, chilli and coriander. Chop the reserved stems and fold them in too, which cuts waste and adds a little extra texture to the filling.
Stuff generously
Press the spiced keema firmly into each cap, mounding it slightly above the rim. Packing it in tight keeps the filling from loosening and tumbling out while the mushrooms cook.
Add the cheese
Top each stuffed cap with grated cheese for a golden, melted crown, and lightly brush the outsides of the mushrooms with oil. The oil helps the caps colour rather than dry out in the basket.
Air-fry to finish
Place the caps upright in the basket and air-fry at 190°C for 11 min, until the mushrooms are tender, the filling is hot and the cheese is bubbling and golden. The meat is done when it is cooked through with no pink in the centre.
