Description

A savory, low‑carb appetizer featuring mushroom caps filled with a rich blend of garlic‑sautéed stems, cream cheese, aromatic herbs, and parmesan — crispy on the outside, creamy inside, and ready in under 30 minutes.

Ingredients

12 large cremini (baby Bella) mushrooms, about 1 lb

2 cloves garlic, minced

¼ cup onion, finely diced (use the mushroom stems)

1 tbsp salted butter

4 oz cream cheese, room temperature

¼ tsp dried thyme

1 tsp Worcestershire sauce

1 tbsp chopped fresh parsley

¼ cup grated Parmesan cheese, divided

Salt and pepper, to taste

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Instructions

Gently clean mushrooms with a damp cloth; remove stems and finely dice them.

In a small pan, cook diced mushroom stems, garlic, and onion in butter over medium heat until softened, about 5 minutes. Let cool.

In a mixing bowl, combine the cooled mixture with room‑temperature cream cheese, thyme, Worcestershire sauce, parsley, and 3 tablespoons of Parmesan. Season with salt and pepper.

Fill each mushroom cap with the cheese mixture, then sprinkle the remaining Parmesan on top.

Preheat the air fryer to 380 °F (193 °C). Place the mushrooms in the basket (cook in batches if necessary), and air‑fry for 7–9 minutes, until the mushrooms are cooked and cheese is bubbly

Prep Time: 20 minutes
Cook Time: 7–9 minutes
Category: Appetizer