# Components:
→ Mushrooms
01 - 20 medium white or cremini mushrooms, stems removed and wiped clean
→ Filling
02 - 4 ounces cream cheese, softened
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup breadcrumbs (optional for texture)
05 - 2 tablespoons finely chopped mushroom stems
06 - 1 small garlic clove, minced
07 - 1 tablespoon chopped fresh parsley
08 - 1/4 teaspoon onion powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - Pinch red pepper flakes (optional)
→ Topping
12 - 1 tablespoon olive oil or melted butter for brushing or drizzling
13 - 2 tablespoons extra grated Parmesan or breadcrumbs for topping (optional)
# Directions:
01 - Preheat the air fryer to 370°F (190°C) for 3 minutes.
02 - In a mixing bowl, thoroughly combine the cream cheese, Parmesan, breadcrumbs, chopped mushroom stems, minced garlic, parsley, onion powder, salt, black pepper, and red pepper flakes until homogenous.
03 - Fill each mushroom cap with the prepared mixture, mounding slightly for a generous filling.
04 - Sprinkle additional Parmesan or breadcrumbs over the filled mushrooms if desired, then lightly brush or drizzle with olive oil.
05 - Place stuffed mushrooms in a single layer in the air fryer basket. Cook for 8 to 10 minutes, or until mushrooms are tender and the tops are golden brown.
06 - Allow to cool slightly before serving warm. Garnish with extra parsley if desired.
