Savory stuffed mushrooms blending cream cheese, herbs, and breadcrumbs, cooked to golden with an air fryer.
# What You’ll Need:
→ Mushrooms
01 - 16 large cremini or white mushrooms, stems removed and cleaned
→ Filling
02 - 4 ounces cream cheese, softened
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup panko breadcrumbs
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh chives, finely chopped
07 - 2 garlic cloves, minced
08 - 1/4 teaspoon dried thyme
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons olive oil, divided
→ Topping
12 - 2 tablespoons panko breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
# How to Make It:
01 - Preheat the air fryer to 350°F.
02 - Wipe mushrooms clean and remove stems; finely chop the stems and set aside.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté chopped mushroom stems and minced garlic for approximately 3 minutes until softened; remove from heat and cool slightly.
04 - In a mixing bowl, blend cream cheese, sautéed mushroom stems and garlic, Parmesan cheese, 1/2 cup panko breadcrumbs, parsley, chives, dried thyme, salt, and black pepper until homogeneous.
05 - Fill each mushroom cap with approximately 1 tablespoon of the filling, mounding slightly on top.
06 - Combine 2 tablespoons panko breadcrumbs and 2 tablespoons grated Parmesan cheese in a small bowl, then sprinkle evenly over stuffed mushrooms.
07 - Lightly brush or drizzle the tops of the stuffed mushrooms with the remaining 1 tablespoon of olive oil.
08 - Arrange mushrooms in a single layer in the air fryer basket. Cook for 10 to 12 minutes until mushrooms are tender and topping is golden brown.
09 - Allow stuffed mushrooms to cool for 2 to 3 minutes before serving.
