Ingredients
Method
Prepare the Mushrooms:
- Wipe the mushrooms clean using a kitchen towel to remove any dirt. Avoid rinsing them with water, as mushrooms absorb moisture.
- Remove the stems from the mushrooms and use a small spoon to gently scoop out the inside, creating room for the stuffing.
Make the Cream Cheese Filling:
- In a small mixing bowl, combine the cream cheese, panko breadcrumbs, minced garlic, chopped parsley, and black pepper.
- Mix until the filling is smooth and evenly combined.
Stuff the Mushrooms:
- Use a spoon to scoop the cream cheese mixture into each mushroom cavity.
- Press the filling gently to ensure it stays in place.
- Top each mushroom with a generous sprinkle of shredded mozzarella and cheddar cheese.
Preheat the Air Fryer:
- Preheat your air fryer to 360°F (180°C) for 3 minutes.
Cook the Mushrooms:
- Place the stuffed mushrooms in a single layer in the air fryer basket, leaving space between them to allow even cooking.
- Air fry at 360°F for 8-10 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
Garnish and Serve:
- Transfer the stuffed mushrooms to a serving plate and garnish with extra chopped parsley for a pop of freshness.
- Serve warm and enjoy immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Line the container with a paper towel to absorb excess moisture.
- Reheating: Reheat leftover mushrooms in the air fryer at 360°F for 3-4 minutes until warmed through.
- Freezing: To freeze, arrange the stuffed mushrooms in a single layer in a freezer-safe container and freeze for 3-6 months. Thaw overnight in the fridge before reheating in the air fryer.
- Customizations: Add cooked bacon bits, sun-dried tomatoes, or chopped spinach to the filling for extra flavor. You can also experiment with different cheese blends like Parmesan or Gruyère.