Ingredients
Scale
- 1 lb Cremini or Baby Bella mushrooms (stems removed)
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Wipe the mushrooms clean with a damp paper towel to remove any dirt. Gently pop the stems out of each mushroom cap. Avoid soaking the mushrooms in water, as they act like sponges and will become soggy during the cooking process. Set the cleaned caps aside in a large mixing bowl.
- In a small microwave-safe bowl, melt the butter. Stir in the minced garlic, salt, and pepper. In a separate shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, dried parsley, and smoked paprika. This mixture will provide the crunch and the savory flavor profile.
- Toss the mushroom caps in the garlic butter until they are thoroughly coated. One by one, press the top of each mushroom cap into the breadcrumb mixture. Ensure the hollow center and the edges are well-covered with the seasoned crumbs. For extra crunch, you can dip them twice.
- Preheat your air fryer to 375°F (190°C). Place the mushroom caps in a single layer in the air fryer basket, ensuring they do not overlap. Cook for 10 to 12 minutes, or until the mushrooms are tender and the breadcrumbs are a deep golden brown. If you have a smaller air fryer, work in batches to maintain proper airflow.
- Carefully remove the mushrooms from the basket using tongs. Transfer them to a serving platter while they are still piping hot. Garnish with a sprinkle of fresh parsley and an extra dusting of Parmesan if desired. Serve immediately with a side of ranch or marinara for dipping.
- Cook Time: 22 minutes