Air Fryer Cheese Stuffed Mushrooms Recipes

AIR FRYER CHEESE STUFFED MUSHROOMS

Steps:

• Cut the stem out of the mushroom to prepare it for stuffing. I first chop off the stem, and then make a circular cut around the area where the stem was. Continue to cut until you have removed excess mushroom.
• Place the cream cheese in the microwave for 15 seconds to soften.
• Combine the cream cheese, all of the shredded cheeses, salt, pepper, garlic, and Worcestershire sauce in a medium bowl. Stir to combine.
• Stuff the mushrooms with the cheese mixture.
• Place the mushrooms in the Air Fryer for 8 minutes on 370 degrees.
• Allow the mushrooms to cool before serving.

AIR FRYER STUFFED MUSHROOMS

Steps:

• Using a damp cloth, gently clean mushrooms. Remove stems and discard.
• Mince scallions and separate white and green parts.
• Preheat an air fryer to 360 degrees F (182 degrees C).
• Combine cream cheese, Cheddar cheese, the white parts from the scallions, paprika, and salt in a small bowl. Stuff filling into the mushrooms, pressing it in to fill the cavity with the back of a small spoon.
• Spray the air fryer basket with cooking spray and set mushrooms inside. Depending on the size of your air fryer, you may have to do 2 batches.
• Cook mushrooms until filling is lightly browned, about 8 minutes. Repeat with remaining mushrooms.
• Sprinkle mushrooms with scallion greens and let cool for 5 minutes before serving.

AIR FRYER STUFFED MUSHROOMS

Steps:

• Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend.
• Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
• Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.