Recipe · Crispinator®
Stuffed portabella mushrooms
The retro party hors d’oeuvre is reimagined here as a vegetarian main course with meaty portabella mushrooms. Try to choose mushrooms with similar-sized caps so they cook evenly; extra large mushrooms may need a couple more minutes of cooking.
Ingredients
- ½ cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- ¼ cup chopped fresh parsley, plus more for serving
- ¼ cup olive oil
- 3 Tbsp pine nuts
- 2 garlic cloves, minced
- 4 portabella mushrooms, stems and gills removed
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Lemon wedges, for serving
You'll need
- Pastry brush
Method
- In a large bowl, combine the breadcrumbs, Parmesan, egg, parsley, ¼ cup olive oil, pine nuts, and garlic.
- Brush 1 Tbsp olive oil on both sides of the mushrooms with a pastry brush and season on both sides with salt and pepper.
- Set the mushroom caps upside-down on a flat surface. Scoop an equal amount of breadcrumb filling into each mushroom cavity and pat down until the entire cavity is filled.
- Transfer the mushrooms to the air fryer basket and slide it into the air fryer.
- Set the air fryer to Broil at 425°F for 8 minutes and press Start | Stop.
- Broil until mushrooms are tender and the filling is golden brown. Large mushrooms may require another 1-2 minutes to get completely tender; add time to the air fryer if necessary.
- Carefully transfer mushrooms to a platter and squeeze some fresh lemon juice on top.
- Serve hot, sprinkled with more Parmesan and fresh parsley, with lemon wedges on the side.
Made with
Crispinador
$149.99
