Ingredients:
4 large Portobello mushrooms 1 cup breadcrumbs (you can use regular or panko breadcrumbs) 1/2 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 cup fresh parsley, chopped 2 tablespoons olive oil Salt and pepper, to taste Cooking spray
Instructions:
- Clean the Portobello mushrooms: Start by cleaning the Portobello mushrooms. Remove the stems by gently twisting them off, and then use a spoon to scrape out the gills from the mushroom caps. Be careful not to tear the mushroom caps.
- Prepare the stuffing mixture: In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix everything together until it forms a crumbly mixture.
- Stuff the mushrooms: Take each cleaned Portobello mushroom cap and fill it with the breadcrumb mixture. Press the stuffing down gently to make sure it adheres to the mushroom cap. You can be as generous as you’d like with the stuffing.
- Preheat the air fryer: Preheat your air fryer to 375°F (190°C) for a few minutes.
- Air fry the stuffed mushrooms: Lightly grease the air fryer basket with cooking spray. Place the stuffed Portobello mushrooms in the air fryer basket, ensuring they are not overcrowded and have some space between them. You may need to cook them in batches if they don’t all fit at once.
- Air fry for 10-12 minutes: Cook the stuffed mushrooms in the preheated air fryer for 10-12 minutes or until they are golden brown and the mushrooms are tender. Cooking times may vary depending on your air fryer, so keep an eye on them.
- Serve hot: Once the stuffed mushrooms are done, remove them from the air fryer and let them cool slightly before serving. They are delicious on their own, or you can serve them with a side of marinara sauce or a drizzle of balsamic glaze for extra flavor.
