🥦 Vegetables
Portobello Mushrooms Stuffed with Cream Cheese and Sun-Dried Tomatoes
Large Portobello mushrooms stuffed with a creamy mixture of cheese and sun-dried tomatoes, quickly cooked in an air fryer for perfect texture.
🥘 Ingredients
large Portobello mushrooms — 2 (approx. 4 oz each)
cream cheese (plain) — 2 tablespoons (1 oz)
grated Parmesan cheese — 1 tablespoon (0.2 oz)
sun-dried tomatoes (finely chopped) — 2 pieces (0.5 oz)
dried oregano — 1 teaspoon
salt and pepper — to taste
olive oil — 1 tablespoon (0.5 fl oz)
👨🍳 Steps
1Clean the Portobello mushrooms with a damp cloth and carefully remove the stems.
2In a bowl, mix cream cheese, Parmesan, chopped sun-dried tomatoes, oregano, salt, and pepper.
3Stuff the mushrooms with the cheese mixture, pressing gently.
4Preheat the air fryer to 180°C (350°F).
5Lightly brush the stuffed mushrooms with olive oil, place them in the air fryer basket, and cook for 12 minutes until tender and lightly browned.
🛒 Shopping List
2 large portobello mushrooms, 2 tbsp plain cream cheese, 1 tbsp grated Parmesan cheese, 2 pieces sun-dried tomatoes (chopped small), 1 tsp dried oregano, salt and pepper to taste, 1 tbsp olive oil