Description
Creamy and savory Air Fryer Stuffed Mushrooms filled with a rich blend of cream cheese, parmesan, garlic, and fresh parsley. Tender mushroom caps with lightly golden tops make the perfect easy appetizer.
Ingredients
Units
Scale
- 16 whole white button mushrooms, stems removed
- 4 ounces cream cheese, softened
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the air fryer to 375 degrees Fahrenheit for about 3 minutes.
- In a mixing bowl, combine softened cream cheese, grated parmesan, minced garlic, chopped parsley, salt, and black pepper until smooth and well blended.
- Lightly brush the outside of each mushroom cap with olive oil.
- Spoon the cream cheese mixture evenly into each mushroom cap, filling generously without overflowing.
- Arrange the stuffed mushrooms in a single layer in the air fryer basket.
- Cook for 8 to 10 minutes, until the tops are lightly golden and the mushrooms are tender.
- Carefully remove from the air fryer and allow to cool slightly before serving.
Notes
- Choose mushrooms that are similar in size for even cooking.
- Do not overcrowd the air fryer basket to allow proper air circulation.
- Pat mushrooms dry thoroughly before stuffing to avoid excess moisture.
Nutrition
- Serving Size: 4 mushrooms
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg