Mushrooms Stuffed with Cream Cheese and Spring Onion
25 min
A three-ingredient appetizer: the mushroom caps dry out first, then get filled with cream cheese and spring onion and baked until golden.
Ingredients
3 servings
Champignon mushrooms(large)8 pcs
Cream cheese150 g
Green onion(finely chopped)30 g
Olive oil1 tbsp
Salt0.5 tsp
Ground black pepper0.5 tsp
Instructions
1
Twist the stems out of the mushrooms and set the caps in the basket hollow side up.
2
Drizzle with oil, season with salt and pepper and cook at 180 °C (356 °F) for 8 minutes.
3
Mix the cream cheese with the chopped spring onion.
4
Fill the pre-baked caps with a mound of the cheese mixture.
5
Return to the air fryer and cook at 180 °C (356 °F) for 15 minutes — until golden on top.
6
Serve hot, scattered with more spring onion.