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Yields:
2 - 4 serving(s)
Prep Time:
10 mins
Total Time:
20 mins
Cal/Serv:
173
Air Fryer Tuscan Stuffed Mushrooms are the perfect appetizer to begin your next dinner party. These poppable snacks harness umami to the power of three. The flavors take their cues from the Tuscan countryside in Italy. What's not to like? Savory mushrooms, sweet and tangy sun-dried tomatoes, and nutty Parmesan combine for irresistible bites you’ll be craving long after they’re gone.
The mushrooms are perfect for an at-home steak night. Serve them as hors d'oeuvres with deviled eggs, or double the batch and serve the mushrooms as a side dish. Don't forget the martinis, creamed spinach, and chocolate cake!
Save the mushroom caps for a stock bag in the freezer—they add a lot of flavor to homemade broth.
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Ingredients
- 1/2 cup
thawed frozen chopped spinach, squeezed dry
- 1/4 cup
drained oil-packed sun-dried tomatoes (about 4 pieces), patted dry and finely chopped
- 2 oz.
cream cheese, softened
- 2 Tbsp.
chopped fresh basil, plus more for garnish
- 1 Tbsp.
finely grated Parmesan
- 1/4 tsp.
garlic powder
- 1/4 tsp.
kosher salt
Freshly ground black pepper
- 1/2 lb.
cremini mushrooms
- 1 Tbsp.
Italian-style bread crumbs
Directions
- Step 1In a medium bowl, stir spinach, tomatoes, cream cheese, basil, Parmesan, garlic powder, salt, and a few grinds of pepper to combine.
- Step 2Remove stems from mushrooms. On a work surface, arrange mushroom caps domed side down. Mound spinach mixture into each mushroom cap. Sprinkle top of spinach mixture with bread crumbs.
- Step 3In an air-fryer basket, arrange mushrooms stuffed side up. Cook at 370° until mushrooms are tender and filling is hot, 8 to 10 minutes.
- Step 4Arrange mushrooms on a platter. Garnish with basil.
Nutrition (per serving): 95 calories, 4 g protein, 7 g carbohydrates, 1 g fiber, 2 g sugar, 6 g fat, 3 g saturated fat, 249 mg sodium
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