Air Fryer Portobello Mushrooms with a Herby Stuffing
Herby and nutty, with a crispy parmesan crust, this stuffed portobello mushroom makes an excellent vegetarian main for Christmas.
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Introduction
Filled with sweet chestnuts, tangy cranberries, sage and rosemary, these mushrooms are perfect for a Christmas feast. Chestnuts have a wonderful creamy texture, so they are brilliant for a filling or stuffing if you’re not having a meaty main course. You could add in extra cheese, such as Stilton or Brie, for a truly indulgent feast if you want to go all out!
Ingredients
| 4 large | portobello mushrooms |
| 180g pack of | cooked chestnuts |
| 2 sprigs of | fresh rosemary, leaves picked |
| 5 | fresh sage leaves, roughly chopped |
| 4 | spring onions, roughly chopped |
| 40g | dried cranberries |
| olive oil spray | |
| sea salt and ground black pepper | |
| For the topping | |
|---|---|
| 3 tbsp | dried breadcrumbs |
| a small handful of | fresh parsley, finely chopped |
| 2 | garlic cloves, grated |
| 1 tbsp | grated Parmesan, plus extra to serve |
| 1 tbsp | olive oil |
| sea salt and ground black pepper |
Method
Remove the stalks from the mushrooms, then place the stalks into a food processor along with the chestnuts, rosemary, sage, spring onions and cranberries. Season well with salt and pepper, then blitz until everything is finely chopped and starts to form a paste.
Spray each mushroom all over with olive oil and season well with salt and pepper. Set the mushrooms, stalk side up, into the basket of the air fryer and cook at 200°C for 7 minutes until they start to soften.
Meanwhile, make the topping. Mix together the breadcrumbs, parsley, garlic, Parmesan and olive oil with a generous pinch of salt and pepper. Set aside.
Carefully spoon the chestnut filling into the middle of each mushroom, squashing it down to fit it all in. Sprinkle over the topping (some will fall off, but this makes for crispy extras) and cook for a further 8 minutes.
Serve with extra grated Parmesan sprinkled on top.
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