The Stuffed Mushrooms in Air Fryer are a real delight. It’s a very simple appetizer to prepare. To make this recipe, I used champignon mushrooms which are perfect as a container due to their shape. I used the whole mushroom without wasting any part of it, in fact, the stem is chopped and flavored with sautéed onion and combined with a filling of breadcrumbs and parmesan. The cooking is very quick thanks to my ally, the indispensable air fryer.
Stuffed Mushrooms in Air Fryer can be an appetizer idea for the upcoming festivities, but they are also perfect as a second course. Mushrooms lend themselves to many preparations and are excellent with potatoes Cardoncelli Mushrooms and Potatoes in Air Fryer for a delicious side dish or in this single-serving version as for Potato and Mushroom Baskets in Air Fryer
Let’s prepare the stuffed mushrooms in the air fryer
Here are other appetizer ideas, click on the links for the complete recipe:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: for 12 oz of mushrooms
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz champignon mushrooms (whole)
- Half white onion
- 1 espresso cup white wine
- to taste extra virgin olive oil
- 0.5 oz grated parmesan
- 2 tbsps breadcrumbs
- to taste chopped parsley (fresh)
- to taste salt and pepper
- 1 oz extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Pan
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Air Fryer
If you want to know more about my air fryer and for tips on how to use it, come visit me on the Facebook group https://www.facebook.com/share/g/1An4Loo1cf/
Steps
Start by cleaning the mushrooms, remove a small piece from the end of the stem covered in soil. Use a damp paper towel or napkin to clean the entire mushroom.
Separate the cap from the stem with your hands, not with a knife, this way you’ll create the cavity to fill them. Slightly enlarge the inside with a knife.
On a work surface or cutting board, chop the stem and set it aside.
Chop the onion too and let it soften in a pan with a nice round of oil.
Now add the chopped stems, let them flavor, deglaze with an espresso cup of white wine, let it evaporate, salt, and let cook for about 8/10 minutes.
In the meantime, prepare in a bowl, a mixture of extra virgin olive oil with salt and pepper.
Dip the mushroom caps in this mixture and place them in a baking tray.
Wash, dry a bunch of parsley, and chop it with a knife.
In another bowl, combine breadcrumbs, parmesan, chopped parsley, salt, and pepper.
Add the cooked stems with the onion and mix well.
Now you can fill the mushroom caps. Once you have finished, drizzle them with a bit of extra virgin olive oil.
Insert the tray into the fryer and cook at 365°F for 7 minutes or until the cap is tender. Do the toothpick test.
Your mushrooms are ready now.
Delicious
