Recipes · Starters & salads
Stuffed Mushrooms with Cream Cheese and Herbs
AI-written · not yet kitchen-tested
Mushrooms soak up water like a sponge and then turn mushy, so brush them off or wipe them with paper towels instead of washing them. The filling should be firm and not overflow, because the mushrooms still release juice as they cook. A basket of about 4 liters holds four large caps side by side, so you cook in two batches.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 8 large white mushrooms caps about 2 inches (5 cm) wide, stems twisted out
- 150 g (5.3 oz) cream cheese plain, full fat
- 1 clove garlic finely grated
- 2 tbsp flat-leaf parsley finely chopped
- 2 tbsp chives snipped into fine rings
- 1 tsp fresh thyme leaves only
- 20 g (0.7 oz) dry breadcrumbs
- 1 tbsp olive oil
- salt and pepper to taste
Method
- Do not wash the mushrooms; clean them with a brush or paper towels. Twist out the stems, trim off the dry ends and chop the stems very finely.
- Stir the cream cheese, garlic, parsley, chives, thyme and the chopped stems together. Season with pepper and only a pinch of salt, since the cream cheese is already salted.
- Use a teaspoon to mound the filling into the caps so that it is slightly domed but does not run over.
- Mix the breadcrumbs with the olive oil, scatter them evenly over the fillings and press them on lightly.
- If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 350 °F (180 °C). Set four filled caps in the basket with space between them and cook at 350 °F (180 °C) for 12 minutes. Do not turn them, or the filling runs out.
- To check, the topping is golden brown, the filling is hot and the mushrooms are tender when the tip of a knife slides into a cap without resistance. Mushroom juice collects around the edge. Lift the caps out with tongs so nothing spills.
- Cook the remaining four caps the same way. The filling is very hot; let the mushrooms cool for 2 minutes and serve them lukewarm.
Tip: Smaller mushrooms (1 1/4 inch / 3 cm wide) are done after 8 to 9 minutes; check earlier, or the filling dries out.
Tip: Filled but without the crumbs, the caps keep in the refrigerator for up to 2 hours; scatter the crumbs on just before cooking.