Stuffed Mushrooms
A home-style recipe for Stuffed Mushrooms. Makes 12 stuffed mushrooms, ready in about 30 minutes, with steps for the usual way and for the air fryer.
Ingredients
- 12 large mushrooms (khumb)
- 2 tbsp oil, plus a little for the pan
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp chilli flakes or dried oregano (optional)
- 100 g mozzarella or cheddar cheese, grated (about 1 cup)
Missing something?
- No mushrooms? Use zucchini or capsicum.
- No cheese? Use skip it, or use cheese spread.
- No onion? Use spring onions, or a little onion powder (less depth).
In the oven
- Wipe the mushrooms clean with a damp cloth. Gently twist out the stalks and chop them finely.
- Heat the oil and fry the onion for 4–5 minutes until soft. Add the garlic and chopped stalks and fry for 3–4 minutes, until the water dries off.
- Add the salt, pepper and chilli flakes and let it cool for a few minutes, then mix in three-quarters of the cheese.
- Fill the mushroom caps with the mixture and press it in. Top with the rest of the cheese.
- Put them in a frying pan with a little oil, filling side up. Cover and cook on low heat for 10–12 minutes, until the mushrooms are soft and the cheese has melted.
Tip: With an oven, bake them on an oiled tray at 200°C for 15 minutes, until the cheese is golden.
In the air fryer (about 25 min)
- Fill mushroom caps with fried onion, garlic and cheese.
- Air fry at 180°C for 8 to 10 minutes until golden.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.