AIR FRYER STUFFED MUSHROOMS
These low-carb mushrooms are easy to make and cook in under 10 minutes in your air fryer. They make the perfect game-day snack, but also impress as a first course when having friends over for an elegant dinner.
Provided by France C
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Using a damp cloth, gently clean mushrooms. Remove stems and discard.
- Mince scallions and separate white and green parts.
- Preheat an air fryer to 360 degrees F (182 degrees C).
- Combine cream cheese, Cheddar cheese, the white parts from the scallions, paprika, and salt in a small bowl. Stuff filling into the mushrooms, pressing it in to fill the cavity with the back of a small spoon.
- Spray the air fryer basket with cooking spray and set mushrooms inside. Depending on the size of your air fryer, you may have to do 2 batches.
- Cook mushrooms until filling is lightly browned, about 8 minutes. Repeat with remaining mushrooms.
- Sprinkle mushrooms with scallion greens and let cool for 5 minutes before serving.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 3.5 g, Cholesterol 25.7 mg, Fat 8.4 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 116.3 mg, Sugar 1.4 g
AIR FRYER STUFFED MUSHROOMS
Mushrooms stuffed with garlicky, cheesy breadcrumbs make a perfect appetizer for parties and gatherings. Best of all, there's no need for pots, pans or an oven!
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 36 mushrooms
Number Of Ingredients 9
Steps:
- Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend.
- Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
- Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.
CRAB STUFFED MUSHROOMS
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Provided by Wilma Scott
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
- Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
- Bake for 15 minutes. Remove from oven, and serve immediately
Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g
CRAB STUFFED MUSHROOMS
I have always loved the stuffed mushrooms from Red Lobster so I created my own version which I have enjoyed even more!
Provided by Diane in Nebraska
Categories Crab
Time 55m
Yield 24 mushrooms
Number Of Ingredients 16
Steps:
- Spray a 9x12-inch glass baking dish with cooking spray.
- Use an additional baking dish if needed.
- Drizzle olive oil or butter in the bottom of the baking dish.
- Wipe mushrooms with a damp paper towel to clean.
- Remove stems, set aside caps and chop stems to add to filling.
- In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
- Mix well and then stir in egg and mayonnaise.
- Use a small cookie scoop to mound filling onto each mushroom cap.
- Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
- Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
- Bake for 20 to 25 minutes at 425°F.
- Best served hot.
- Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).
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