Pregnancy Friendly Air Fryer Stuffed Mushrooms
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp panko breadcrumbs
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!