Feed your appetite for cooking with Penguin’s expert authors
Air Fryer Portobello Mushrooms with a Herby Stuffing
From the book
Buy From
Introduction from Clare Andrews
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
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.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.