Cheesy Stuffed Mushrooms (Print Version)
# Ingredients:
→ For the Mushrooms
01 -
1 teaspoon balsamic vinegar
02 -
12-15 button or cremini mushrooms
03 -
1/8 teaspoon crushed black pepper
04 -
1 teaspoon olive oil
05 -
1/8 teaspoon salt
→ For the Filling
06 -
1/3-1/2 cup mozzarella cheese, shredded
07 -
1/4 cup onion, chopped small
08 -
1 tablespoon green chili or jalapeno, finely minced
09 -
1/4 teaspoon paprika or Kashmiri chili powder
10 -
1/4 teaspoon salt
11 -
2 tablespoons cilantro, finely chopped
12 -
1/4 cup bell pepper, diced
13 -
1 teaspoon ground coriander
# Instructions:
01 -
Use a damp towel to lightly wipe each mushroom clean. Twist off stems to create hollowed caps.
02 -
Take a mixing bowl and coat the mushroom caps in olive oil, balsamic vinegar, salt, and black pepper. Leave them to sit for a bit.
03 -
In a bowl, mix diced onion, bell pepper, minced jalapeno, chopped cilantro, grated cheese, and the spices together.
04 -
Spoon the filling into the mushroom caps, pressing it down to pack tightly.
05 -
Arrange the filled mushrooms in the air fryer basket and cook them at 320°F for 9 to 10 minutes. Adjust the time slightly based on mushroom size.
06 -
Let the mushrooms cool down for about 5 minutes before you dig in.
# Notes:
01 -
Any leftover filling works great in a veggie and cheese frittata.
02 -
You can swap ground coriander for Italian seasoning if you'd like.