Stuffed mushrooms

Ingredients:

• 16 large button or cremini mushrooms
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (panko or regular)
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika (optional)
• 1/4 cup shredded mozzarella cheese (optional, for topping)

Instructions:

1. Prepare Mushrooms:
   • Preheat your oven to 375°F (190°C), or set your air fryer to 350°F (175°C).
   • Wipe mushrooms clean with a damp cloth. Gently remove the stems and set them aside. Hollow out the caps slightly if needed to create space for the filling.
   • Finely chop the mushroom stems.
2. Cook the Filling:
   • Heat olive oil in a skillet over medium heat.
   • Add the chopped mushroom stems and garlic, cooking until softened (about 3 minutes). Remove from heat.
3. Mix the Stuffing:
   • In a bowl, combine the cooked mushroom stems, breadcrumbs, Parmesan cheese, cream cheese, parsley, salt, pepper, and paprika (if using). Mix until well incorporated.
4. Stuff the Mushrooms:
   • Spoon the filling into the mushroom caps, pressing down gently to pack it in.
   • If desired, sprinkle shredded mozzarella cheese on top for a gooey finish.
5. Cook:
   • Oven Method: Arrange mushrooms on a baking sheet and bake for 18–20 minutes, until the tops are golden and the mushrooms are tender.
   • Air Fryer Method: Place mushrooms in the air fryer basket in a single layer. Air fry for 10–12 minutes until golden.
6. Serve:
   • Garnish with extra parsley and serve warm. These are perfect as an appetizer or side dish!

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