Air Fryer Stuffed Mushrooms

This is a tasty vegetarian and low-carb appetiser dish for air-fried stuffed mushrooms that can be prepared in just 30 minutes. These crunchy mushroom caps are stuffed with cheese, vegetables, and herbs before being baked until they turn golden brown.

Air fryer stuffed mushroom dish made easy. In just thirty minutes, you can have these crispy mushroom caps loaded with veggies, herbs, and cheese.

1. One teaspoon olive oil
2. twelve to fifteen button or cremini mushrooms
3. one teaspoon salt
4. One teaspoon of balsamic vinegar
5. one teaspoon of crushed black pepper

Filling:

1. ¼ cup chopped bell pepper (I use rainbow peppers)
2. ¼ cup chopped onion
3. ¼ tablespoon chopped cilantro
4. ¼ tablespoon finely chopped jalapeño or green chilli
5. ⅓-½ cup grated mozzarella cheese, or any other variety of shredded cheese
6. ¼ teaspoon ground coriander
7. ¼ teaspoon salt
8. ¼ teaspoon paprika or white chilli

DIRECTIONS

1. Get the mushrooms ready.
2. To ensure that all mushrooms are clean, gently wipe them with a moist towel. Pull the mushroom cap sideways and gently snap off the stem, leaving the mushroom cap hollow.
3. To season mushrooms, combine olive oil, salt, black pepper, and balsamic vinegar in a bowl. Set aside.
4. To prepare the filling, mix the chopped peppers, onion, jalapeño, cilantro, shredded cheese, and spices in a different bowl. Stir everything together until thoroughly mixed.
5. Stuff mushrooms: Load the mushroom caps full of filling by using a teaspoon or other tiny utensil. Pack the filling into the mushroom cavity by pressing it in with the back of a spoon. The mushrooms need to appear quite plump. Fear not—the filler melts and shrinks in size.

Use any of the following, preferred methods to cook mushrooms:

• Stuffed Mushrooms: Put them in the air fryer basket. Cook, depending on the size of your mushrooms, for 9 to 10 minutes at 320°F. (Regular size: 10 minutes; tiny size: 9 minutes)
• Air Fryer Lid: Set the trivet inside the electric pressure cooker’s cooking pot. Put the trivet on top of the mesh basket. Don’t overcrowd the mushrooms; instead, layer them. After putting the crisplid on the stove, heat it at 325° F for 12 minutes.
• Oven: Set the oven temperature to 400°F. Transfer the filled mushrooms to a baking sheet lined with parchment or aluminium foil. Depending on the strength of your oven, bake for 16–18 minutes. The cheese should be somewhat golden brown, and the mushrooms should be dark brown.

NOTES:

• Avoid soaking mushrooms since they absorb liquid; instead, mist them with water. Next, carefully remove the grime with a damp kitchen towel.
• Stuffing tip: If a mushroom isn’t large enough to accommodate the stuffing, cut off the stem and gently press the walls of the cap inward to create a wider hollow. The stuffing will keep the walls together even if you break them and patch them again.
• Don’t be scared to pack the mushrooms to the brim. As the vegetables cook and the cheese melts, the filling becomes less dense. To ensure the filling is firmly packed down, use the back of a spoon.
• Remaining filling: Store any leftover filling in the refrigerator in an airtight container so you may use it at a later time. You may whisk a few eggs into it and create a tasty frittata with veggies and cheese.
• Tailor the flavour: An Italian seasoning combination will taste just as well in place of ground coriander if you don’t like its flavour.

Nutrition:
41 k cal, 3g of carbohydrates, 3g of protein, 2g of fat, 1g of saturated fat, 5 mg of cholesterol, 188 mg of sodium, 208 mg of potassium, 1g of fibre, 2g of sugar, 320 IU of vitamin A, 12 mg of vitamin C, 39 mg of calcium, and 0.2 mg of iron.