These air fryer stuffed mushrooms are great because they are easy to put together and you don’t have to turn your kitchen into an inferno to make them.
There are few things in life that are certain, and one of them is that mushrooms always taste better when they are cooked with shallots. Shallots are a member of the onion family. Flavorwise, they are delicious combination somewhere between onions and garlic. They have a light sweetness to them that goes perfectly and enhances the umami of mushrooms. You can use fresh shallots for this or granulated dried shallots like the ones I have here from Penzeys.
To make the stuffing, remove the stems from your mushrooms and chop them. This is a breeze in the food processor – just pulse until they are about the size of rice. Then saute them in a lot of butter, breadcrumbs, and spices. I used Penzey’s Sunny Paris herb blend because it has what? You guessed it – shallots! You could also use Fine Herbs if you don’t have Sunny Paris. Fine Herbs designates an important combination of herbs that forms a mainstay of French cuisine and should be available in your supermarket’s spice section.
Make Air Fryer Stuffed Mushrooms Your Own
This recipe isn’t absolute. You can add or subtract to make them your own. You could add finely chopped cooked bacon to the mix. A little bit of cooked, chopped spinach would also be a good choice. Very finely chopped shrimp would be lovely if you want to make it pescatarian.
If you don’t like spicy at all, then omit the cayenne. If you like spicy a lot, then add more cayenne. Use regular breadcrumbs for this. Save the Panko breadcrumbs for breading some lovely chicken croquettes or ham cigars. Enjoy them in good health!
- 6 large mushrooms
- 1/4 cup butter
- 1 teaspoon shallot, granulated preferred
- 1/4 cup bread crumbs
- 1 tablespoon parmesan
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/2 teaspoon Sunny Paris Herb Blend
- 2 slices swiss cheese
- Start your mise en place.
- Remove the stems from the mushrooms. Set the mushrooms aside. Melt the butter and set it aside.
- Chop the stems finely in a food processor or use a knife. They should be about the size of rice. If you don't have granulated shallots, you could throw a shallot in with the mushroom stems.
- Put most of the butter in a saute pan, add the shallot, and saute the minced stems in it until they are slightly brown and have given up some of their liquid.
- Put the cooked mushroom mixture in a bowl and add the breadcrumbs, Sunny Paris, paprika, cayenne, and Parmesan. Taste for seasoning.
- Roughly cut or tear the cheese into six pieces each so you have a total of 12 pieces of cheese.
- Lay a piece of cheese at the bottom of each mushroom.
- Put foil in a basket of your air fryer and put the mushrooms on the foil. Spoon some of the stuffing mixture on top of the cheese,
- Top with the remaining cheese. Sprinkle some extra paprika over them. Drizzle the remaining butter over the mushrooms.
- Put the mushrooms in your air fryer at 400 F / 204 C for 5 minutes or until the cheese is nicely melted and bubbling.
- Remove the mushrooms and let them sit for a few minutes to calm down before plating and serving.