Air fryer recipe · Starters
Herbed Cream Cheese Stuffed Mushrooms
Button mushroom caps brimming with garlicky herbed cheese that bubbles golden under the hot air.
- 18 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 340kcal
- 9.7 gprotein
- 14.8 gcarbs
- 28.1 gfat
- 2.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Button mushrooms12 large
- Cream cheese1/2 cup
- Garlic, minced3 cloves
- Fresh parsley, chopped2 tbsp
- Breadcrumbs3 tbsp
- Olive oil1 tbsp
Method
Prep the caps
Wipe the mushrooms clean with a damp cloth and twist out the stems to leave hollow caps. Finely chop the stems to fold into the filling so nothing is wasted.
Whip the filling
Beat the cream cheese until smooth, then stir in the minced garlic, chopped parsley, chopped mushroom stems and a pinch of salt and pepper. Taste and adjust the garlic to your liking.
Fill and top
Spoon a generous mound of the cheese mixture into each cap, doming it slightly above the rim. Press a light coating of breadcrumbs over each one for crunch.
Brush with oil
Drizzle or brush a little olive oil over the breadcrumb tops so they crisp into a golden crust. Arrange the caps so they sit level and the filling does not slide off.
Air-fry to bubbling
Set the mushrooms in the basket without crowding and air-fry at 190C for 12 minutes. They are done when the cheese is bubbling and the crumb topping is deep golden brown.
