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These stuffed mushrooms cooked in the air fryer work great as party nibbles or tasty treats. The crimini caps filled with cheese, vibrant peppers, and herbs turn beautifully golden and soft when air-fried.
Key Ingredients
- Crimini mushrooms: Try to find ones roughly 2 inches across
- Mozzarella and Parmesan: They bring creaminess and rich flavor
- Bell peppers and onions: Add texture and natural sweetness
- Leafy herbs: Try cilantro or parsley
- Basic spices: Just salt, pepper, and paprika
Cooking Method
- 1. Get Mushrooms Ready:
- Clean caps with cloth (skip washing). Gently twist stems off. Push sides to create more space inside. Mix with oil, balsamic, salt and pepper.
- 2. Prepare Stuffing:
- Chop veggies into tiny pieces. Blend with shredded cheeses. Sprinkle in herbs and spices. Sample and add more salt if needed.
- 3. Stuff Each Cap:
- Drop mixture into mushrooms. Press down firmly but don't overfill. Keep edges clear. Set them on plate as you finish each one.
- 4. Cook Time:
- Set air fryer to 320°F. Put mushrooms in basket. Leave room between them. Cook about 9-10 minutes till golden. Look at them halfway.
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Trouble Spots and Fixes
- Mushy mushrooms? Make sure they're completely dry before cooking
- Stuffing drops out? Push it in more tightly
- Not getting color? Cook them a minute or two longer
- Too much liquid? Stay away from wet ingredients like tomatoes
Keeping and Warming
- Store in fridge for up to 4 days
- Warm in air fryer for 2-3 minutes
- Try microwave too for about 45 seconds
- Don't put in freezer as they'll get weird
Prep Ahead Tips
- Wash and trim mushrooms beforehand
- Mix your filling a day early
- Fill them right before cooking
- They taste best right after cooking
Everyone loves these mushrooms at gatherings. I always cook plenty because they vanish fast and folks want to know how I made them. They're simple enough for snacking but fancy enough for guests.
Tasty Twists to Consider
- Italian Version: Use Italian herbs, swap in basil, add bits of sun-dried tomato, finish with extra Parmesan
- Mediterranean Style: Add crumbled feta, mix in chopped olives, use oregano and dill, squeeze lemon on top
- Spicy Option: Toss in diced jalapeños, add red pepper flakes, include a bit of cayenne, use pepper jack instead
- Upscale Touch: Add crab meat on top, mix in chopped shrimp, use fancy herbs, add a drop of truffle oil
Great Side Matches
- Enjoy with cool white wine
- Serve next to fresh greens
- Put on a snack board
- Eat with fresh bread
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Leftover Ideas
- Cut up extras for morning eggs
- Mix into your pasta
- Put on leafy greens
- Stir into cooked grains
These tasty bites work in so many ways - once you learn the basic method, you can play with different cheeses and herbs. They're also great for planning meals since they warm up so well.
Frequently Asked Questions
- → Why isn’t rinsing mushrooms recommended?
- Mushrooms soak up water easily, which leaves them soggy. Use a damp cloth instead to clean them gently.
- → Can I prep these in advance?
- Yes! Clean and stuff the mushrooms up to a day ahead. Just keep them covered in the fridge until you’re ready to cook.
- → What cheese works best here?
- Mozzarella works great, but try cheddar, Monterey Jack, or a cheese mix for new flavors.
- → How will I know when they’re ready?
- The mushrooms should be soft and dark brown, with the cheese melted and starting to brown slightly.
- → Any tips for making them spicy?
- Absolutely! Add more jalapeños, use spicier chili powder, or mix in some red pepper flakes.