Stuffed Mushroom Caps | filled mushrooms | mushroom recipe air fryer

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F.

Remove the stems from the mushroom caps and set them aside.

Chop the mushroom stems finely.

Heat a skillet over medium heat and add olive oil.

Add 1/2 cup of diced yellow bell pepper and 2/3 cup of diced red onion to the skillet; sauté until softened.

Add a piece of crumbled sausage to the skillet and stir.

Chop 1/2 cup of sundried tomatoes and add them to the skillet.

Chop about 1/4 cup of fresh parsley and add it to the skillet.

In a bowl, combine 4 oz of cream cheese, the sautéed mixture from the skillet, 1/4 cup of pine nuts, and 1/2 cup of bread crumbs; mix until well combined.

Drizzle olive oil over the mushroom caps and season with salt and black pepper.

Stuff each mushroom cap generously with the filling mixture.

Place the stuffed mushroom caps on a baking sheet and bake uncovered in the preheated oven for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens