Stuffed mushroom caps in an air fryer
Votes: 11
Time: 45 min.
Complexity: easily
Quantity: for a large company
Complexity: easily
Quantity: for a large company
Mushroom caps stuffed with a savory mixture of breadcrumbs, cheese, garlic, and herbs are the perfect appetizer for buffets, house parties, and holidays. They look impressive, are filling, juicy, and delicious. A blend of two types of cheese—mozzarella and pecorino—and fragrant mint add a special flavor. Fry the stuffed mushrooms in an air fryer. This will save time, and the mushrooms and filling will turn out more golden brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 36 champignons (about 0.6 kg), stems removed
- 1/4 cup breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 2 tbsp. l. grated mozzarella
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh mint
- 1 clove garlic, minced
- 4 tbsp. l. olive oil
- Special equipment: air grill with a capacity of 3.5 liters.
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Recipes with similar ingredients: champignon mushrooms, breadcrumbs, Pecorino Romano cheese, mozzarella cheese, mint
Cooking the dish according to the recipe:
- In a medium bowl, combine breadcrumbs, Pecorino Romano, mozzarella, parsley, mint, garlic, 2 tbsp. olive oil, 0.5 tsp. salt and 1/4 tsp. black pepper.
- In a large bowl, toss the mushroom caps with the remaining 2 tablespoons of olive oil and place them on a small baking sheet or plate, hole-side up. Divide the breadcrumb mixture evenly among the mushroom caps, filling the cavities and pressing gently to seal.
- Place half the mushrooms in a single layer in a 3.5-liter air fryer basket. Set the temperature to 180°C (350°F) and cook until the filling begins to bubble and brown, about 10 minutes. Repeat with the remaining mushrooms.
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