Stuffed mushrooms in the Air Fryer
Large mushroom caps stuffed with creamy spicy cheese and topped with crispy bacon and the finely chopped stalks. The air fryer melts the cheese in under 10 minutes and gives the topping a crispy bite.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Pande
- 1 Brush
Ingredients
Mushrooms
- 500 g large mushrooms About 16, with firm, closed caps
- 1 tbsp olive oil For brushing
Filling and topping
- 150 g spicy cheese At room temperature
100 g bacon Diced- 1 clove garlic Finely chopped
- 2 tbsp fresh parsley Finely chopped
- 0.5 tsp black pepper Freshly ground
Instructions
Preparation
- Pat 500 g large mushrooms dry with a piece of kitchen paper, and carefully snap the stalks off the caps. Don't rinse them — mushrooms soak up water and turn soft.
- Finely chop the mushroom stalks and mix them with 1 clove garlic.
- Fry 100 g bacon in a dry frying pan over medium heat for 3-4 minutes, until it starts to turn crisp. Add the chopped stalks and garlic, and cook for a further 2-3 minutes, until the liquid has evaporated. Remove the pan from the heat.
- Brush the outside of the mushroom caps with 1 tbsp olive oil.
- Divide 150 g spicy cheese between the caps, so each cap is well filled.
- Spread the bacon and stalk mixture over the cheese, press down lightly, and season with 0.5 tsp black pepper.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Place the stuffed mushrooms in the air fryer basket in a single layer with the filling facing up — they mustn't be stacked on top of each other. Bake at 180 °C for 8-10 minutes, until the spicy cheese has melted and is bubbling and the mushrooms are tender. Don't shake the basket during cooking; the filling will fall out.
Serving
- Carefully lift the mushrooms out of the basket, sprinkle with 2 tbsp fresh parsley, and serve warm.
Notes
Tips for the best result:
Choose large mushrooms with closed, firm caps — they hold the filling best and shrink less. Pat them dry instead of rinsing them, so they don't soak up water and turn soft in the air fryer. Always place them in a single layer so the hot air can circulate all the way around. Variation:
Swap the spicy cheese for cream cheese stirred with grated cheddar for a milder version, or skip the bacon and use toasted sunflower seeds instead for a vegetarian version. Serving:
Serve them warm as a side dish with grilled meat, or as a warm starter with a piece of good bread to mop up the melted cheese. Portion size:
If your air fryer is smaller, you can make the dish in two batches — the first batch will stay warm under a piece of foil.
Choose large mushrooms with closed, firm caps — they hold the filling best and shrink less. Pat them dry instead of rinsing them, so they don't soak up water and turn soft in the air fryer. Always place them in a single layer so the hot air can circulate all the way around. Variation:
Swap the spicy cheese for cream cheese stirred with grated cheddar for a milder version, or skip the bacon and use toasted sunflower seeds instead for a vegetarian version. Serving:
Serve them warm as a side dish with grilled meat, or as a warm starter with a piece of good bread to mop up the melted cheese. Portion size:
If your air fryer is smaller, you can make the dish in two batches — the first batch will stay warm under a piece of foil.
Nutrition
Calories: 260kcalCarbohydrates: 5gProtein: 13gFat: 21gSaturated fat: 9gPolyunsaturated fat: 2gMonounsaturated fat: 9gTrans fat: 0.2gCholesterol: 38mgSodium: 730mgPotassium: 590mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 6mgCalcium: 160mgIron: 0.8mgNet carbohydrates: 4g
