These cheesy stuffed mushrooms are packed with protein. They make an appetizing snack or they can be a main meal when combined with a side salad.
PREP TIME 5 mins
COOK TIME 5 mins
MAKES 5 mushrooms
SERVING SIZE 1 mushroom
3oz (90g) feta cheese, crumbled
2 tbsp sour cream
2 garlic cloves, crushed
1 tsp dried parsley
¼ tsp sea salt
1 tsp ground black pepper
5 large portobello mushrooms (14oz [400g]), cleaned, stems and gills removed
2oz (60g) shredded mozzarella cheese
1. Set the air fryer temp to 350°F (175°C).
2. In a medium bowl, combine the feta, sour cream, garlic, parsley, salt, and pepper. Mix well. Spoon an equal amount into each mushroom and top each with an equal amount of mozzarella.
3. Place the mushrooms in the fryer basket and cook until they begin to turn color and become slightly soft, about 5 minutes.
4. Transfer the mushrooms to a platter and serve immediately.
Tips Simply brushing the tops of each mushroom with a clean paper towel will be enough to clean them. Try not to wash the mushrooms because they’ll become waterlogged and soggy once cooked. Store the cooked mushrooms in an airtight container lined with a paper towel in the fridge for up to 4 days.
NUTRITION PER 1 MUSHROOM:
7g TOTAL FAT
4g NET CARBS
1g DIETARY FIBER