Ingredients
Scale
- 16–20 large white button or cremini mushrooms
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: Dried cranberries or chopped chives for a festive red-and-green garnish
Instructions
- Clean the mushrooms with a damp paper towel to remove any dirt. Gently pop the stems out of the caps. Finely chop about half of the mushroom stems and set them aside. In a medium mixing bowl, combine the softened cream cheese, Parmesan cheese, minced garlic, chopped stems, parsley, thyme, salt, and pepper. Stir until the mixture is smooth and well-integrated.
- Use a small spoon or a piping bag to fill each mushroom cap generously with the cream cheese mixture. In a separate small bowl, toss the Panko breadcrumbs with olive oil until they are lightly coated. Press the top of each stuffed mushroom into the breadcrumbs so they stick to the filling. This ensures a beautiful golden crust once cooked.
- Preheat your air fryer to 370°F (185°C). Place the stuffed mushrooms in the air fryer basket in a single layer, ensuring they do not touch each other. Cook for 8 to 10 minutes, or until the mushrooms are tender and the tops are golden brown. Carefully remove them from the basket and garnish with extra parsley or dried cranberries for a festive touch. Serve warm.
- Cook Time: 25 minutes