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- 12 large portobello mushrooms, stems removed - 1 cup cream cheese, softened - ½ cup shredded mozzarella cheese - ¼ cup grated Parmesan cheese I love using large portobello mushrooms for this dish. They are perfect for stuffing. Their size holds lots of that yummy filling. Cream cheese adds a rich and smooth texture. It blends well with mozzarella and Parmesan. Together, these cheeses create a cheesy treat. - 2 cloves garlic, minced - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 1 tablespoon olive oil Seasoning makes all the difference. Garlic adds a nice kick. Fresh parsley gives a bright, herb taste. Oregano adds depth. Red pepper flakes bring heat, but that’s up to you. Don't forget to add salt and pepper to taste. Just a little olive oil brushed on top helps the mushrooms crisp up nicely. To start, I clean the portobello mushrooms. I use a damp cloth to wipe them. This helps remove dirt without water soaking in. Next, I carefully remove the stems. This creates room for the filling. Just be gentle to keep the caps intact. In a mixing bowl, I combine the filling ingredients. I add 1 cup of softened cream cheese. Then, I mix in ½ cup of shredded mozzarella cheese. Next, I add ¼ cup of grated Parmesan cheese. I also put in 2 cloves of minced garlic. Fresh parsley adds flavor, so I toss in 1 tablespoon of finely chopped parsley. I sprinkle in 1 teaspoon of dried oregano and ½ teaspoon of red pepper flakes if I want a bit of heat. Finally, I season with salt and pepper to taste. I mix everything until it’s smooth and well combined. Before cooking, I preheat my air fryer to 350°F (175°C) for about 5 minutes. Once it's ready, I fill each mushroom cap. I use a spoon to pack the cheese mixture in well. I then brush the tops with 1 tablespoon of olive oil. This helps them get crispy. I place the stuffed mushrooms in the air fryer basket without crowding them. I cook them for 10-12 minutes. They are done when they turn golden brown and the cheese bubbles. After cooking, I take them out and let them cool for a minute before serving. To get those stuffed mushrooms crispy, start with proper prep. Clean the mushrooms gently with a damp cloth. Remove the stems carefully. This gives the filling room to fit snugly. Brush the tops with olive oil. This step helps create that nice golden color. When you place them in the air fryer, make sure they are in a single layer. Crowding them can make them steam instead of crisping up. Cook at 350°F for 10-12 minutes. Keep an eye on them, and check for a bubbly cheese topping. That’s when you know they’re perfect! To make your stuffed mushrooms pop, add herbs and spices. Fresh thyme or basil can brighten up the dish. You can also use smoked paprika for a unique twist. Red pepper flakes are great if you like heat. Mix them into the cheese filling for a kick. Don’t forget to taste as you go; this helps you find the right balance of flavors. Once your mushrooms are ready, it's time to serve! They go well with a drizzle of balsamic glaze. This adds a sweet touch to the savory flavors. For sides, try serving them with a fresh salad or crusty bread. These pair nicely and make for a well-rounded meal. Enjoy these delicious cheese treats at your next gathering! {{image_2}} You can use many types of cheese for stuffed mushrooms. Cream cheese is rich and creamy. Mozzarella adds a nice stretch. Parmesan gives a sharp taste. Try goat cheese for a tangy twist. You can even mix in cheddar for a bold flavor. Each cheese brings its own vibe. Feel free to create your own mix! Want a plant-based option? Use cashew cream instead of cream cheese. It’s smooth and creamy. You can also try tofu. Just blend it until smooth. Add nutritional yeast for a cheesy flavor. For the mozzarella, look for vegan cheese. Many brands offer great taste without dairy. This way, everyone can enjoy stuffed mushrooms. You can add more than just cheese to your mushrooms. Chopped spinach works well and adds color. Diced bell peppers give sweetness. You might also try cooked quinoa for a hearty bite. For protein, think about adding crumbled sausage or cooked lentils. These mix-ins make every bite more exciting! After you enjoy your stuffed mushrooms, let them cool down. Cooling is key. Once they are cool, place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing them. Just wrap each mushroom in plastic wrap and then place them in a freezer bag. This way, they can last up to three months. To reheat your stuffed mushrooms, start by preheating your air fryer to 350°F (175°C). This step is vital for even cooking. Place the mushrooms in the air fryer basket. Make sure they are in a single layer. Cook them for about 5 to 7 minutes. Keep an eye on them. You want them warm and slightly crispy. This method ensures they taste fresh and delicious, just like when you first made them! In this post, we explored making Air Fryer Stuffed Mushrooms. We covered the ingredients like portobello mushrooms and various cheeses. You learned how to prep mushrooms, create a tasty filling, and cook them in an air fryer. I shared tips for achieving perfect texture and flavor, plus variations for cheese and added fillings. Remember to store leftovers properly and reheat them well. Enjoy these stuffed mushrooms at your next meal. They’re not just a snack; they can be a star at your table.

Air Fryer Stuffed Mushrooms

Elevate your appetizer game with these delicious Air Fryer Stuffed Mushrooms! Perfectly filled with a creamy cheese blend and seasoned to perfection, these mushrooms are easy to make and ready in just 25 minutes. Ideal for gatherings or a cozy night in, they’re sure to impress.Your taste buds will thank you!
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Ingredients
  

12 large portobello mushrooms, stems removed

1 cup cream cheese, softened

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon fresh parsley, finely chopped

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

1 tablespoon olive oil

Instructions
 

Start by cleaning the portobello mushrooms with a damp cloth and carefully removing the stems to create space for the filling.

    In a mixing bowl, combine the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped parsley, oregano, red pepper flakes (if using), salt, and pepper. Mix well until all the ingredients are thoroughly combined.

      Preheat your air fryer to 350°F (175°C) for about 5 minutes.

        Using a spoon, generously fill each portobello mushroom cap with the cheese mixture, pressing gently to ensure they are well packed.

          Brush the tops of the stuffed mushrooms lightly with olive oil to help achieve a crispy texture.

            Place the stuffed mushrooms in the air fryer basket in a single layer, making sure they are not crowded.

              Cook the mushrooms for 10-12 minutes, or until they are golden brown and the cheese is bubbling.

                Once cooked, carefully remove the mushrooms from the air fryer and let them cool for a minute before serving.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Arrange the stuffed mushrooms on a serving platter and garnish with additional parsley for a fresh touch. You can also drizzle a little balsamic glaze around the mushrooms for an elegant finish.