Mushrooms Stuffed with Shrimp and Cream Cheese
30 min
The appetizer that leaves the table first. The mushroom caps dry out in the air fryer, then take a creamy filling of shrimp, cream cheese and herbs, with a whole shrimp on top. Thirty minutes and you have something worth putting on a holiday table.
Ingredients
4 servings
Base
Champignon mushrooms(large, even caps)12 pcs
Olive oil1 tbsp
Salt0.5 tsp
Pepper blend0.5 tsp
Filling
Shrimp(cooked and peeled, finely diced)150 g
Shrimp(whole, for the topping)12 pcs
Cream cheese(Philadelphia or any spreadable)150 g
Parsley(finely chopped)15 g
Salt1 pinch
Ground black pepper1 pinch
Instructions
Prepare the caps
1
Twist the stems out of the mushrooms, leaving whole caps with a hollow. Wipe the caps with a damp towel — do not rinse them under water, they will soak it up.
2
Put the caps in the air fryer basket hollow side up, drizzle with olive oil, season with salt and the pepper blend.
3
Cook at 180 °C (356 °F) for 10 minutes. The mushrooms release their excess moisture and firm up.
Fill and bake
1
Finely dice the cooked shrimp (150 g) and chop the parsley.
2
Mix the shrimp, parsley and cream cheese, season with salt and pepper. The filling should be thick enough to hold a mound in the cap.
3
Fill the pre-baked caps with a small mound of filling and set a whole shrimp on each.
4
Return to the air fryer and cook at 180 °C (356 °F) for 7 minutes — until the filling is golden on top.
5
Serve straight away, hot: the cheese inside stays creamy.
To get it right
Pick large mushrooms
Small caps hold too little filling and dry out.
Don't skip the first bake
Stuff raw mushrooms and the water they release thins the filling until it runs out.