Air Fryer Stuffed Mushrooms

  • Yield : 36 mushrooms
  • Cook Time : 25m
  • Ready In : 45m
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  • 1/4 cup breadcrumbs
  • 1/4 cup grated Pecorino-Romano
  • 2 tablespoons shredded mozzarella
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh mint
  • 1 clove garlic, minced
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 36 white button mushrooms (about 1 1/2 pounds), stemmed


Step 1

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.

Step 2

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.  

Step 3

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.

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