Paleo Air Fryer Stuffed Mushrooms
Total time27 min
Prep time15 min
Cook time12 min
4.8(8)
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Learn more →Ingredients
4 servings
- 12 cremini mushrooms (about 1.5 inches wide), stems removed and reserved
- 1 tbsp olive oil
- 4 oz cream cheese, softened
- ⅓ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp dried italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - ¼ tsp red pepper flakes (optional)
Instructions
- 1
Finely chop the reserved mushroom stems. In a mixing bowl, combine the cream cheese, Parmesan, chopped mushroom stems, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes, if using. Stir until evenly mixed.
- 2
Brush the outside of each mushroom cap lightly with olive oil. Use a small spoon or melon baller to mound the filling into each cap, pressing gently so it holds.
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