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- 12 large portobello mushrooms - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/4 cup breadcrumbs (preferably panko for extra crunch) - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1 teaspoon dried Italian herbs (oregano, basil) - Salt and pepper to taste - Olive oil spray You can use vegan cream cheese if you want a dairy-free option. For gluten-free needs, choose gluten-free breadcrumbs. You can switch herbs for your favorites, like thyme or dill. You now have a complete guide to making delicious stuffed mushrooms. We covered essential ingredients, substitutions, and step-by-step instructions. I shared tips to ensure a crispy top and avoid sogginess. Plus, I included variations and storage options for your leftovers. Enjoy the process and get creative with your own twists. Stuffed mushrooms can impress at any meal. So grab your air fryer and start cooking!

Air Fryer Stuffed Mushrooms

Savor the deliciousness of Air Fryer Stuffed Mushrooms with this easy recipe! Perfectly cooked portobello mushrooms are filled with a creamy, cheesy mixture and packed with flavor. Discover how to achieve the ideal crispy texture in just 25 minutes. Whether for a cozy night in or a festive gathering, these stuffed mushrooms are sure to impress. Click through to explore the full recipe and elevate your appetizer game!
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Ingredients
  

12 large portobello mushrooms

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs (preferably panko for extra crunch)

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon dried Italian herbs (oregano, basil)

Salt and pepper to taste

Olive oil spray

Instructions
 

Preheat the air fryer to 375°F (190°C).

    Clean the portobello mushrooms with a damp cloth and carefully remove the stems. Finely chop the stems and set them aside.

      In a large mixing bowl, combine the softened cream cheese, grated Parmesan cheese, breadcrumbs, minced garlic, chopped mushroom stems, parsley, dried Italian herbs, salt, and pepper. Mix until well combined.

        Generously stuff each portobello cap with the cream cheese mixture, pressing down gently to ensure they are well-filled.

          Lightly spray the stuffed mushrooms with olive oil to help them achieve a golden color while cooking.

            Place the stuffed mushrooms in the basket of the air fryer in a single layer, making sure they are not overcrowded. Cook for 10-12 minutes or until the tops are golden and the mushrooms are tender.

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

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

                  - Presentation Tips: Arrange the stuffed mushrooms on a serving platter and sprinkle with additional chopped parsley for a vibrant touch. Serve warm as an appetizer or party snack!