Cheese & Herb Stuffed Mushrooms
These cheese and herb stuffed mushrooms are the elegant appetizer or side dish that will please everyone. The creamy spinach, thyme, and melted cheese filling pairs perfectly with the tender mushroom flesh, all baked to golden perfection. Quick, economical, and remarkably simple, this recipe adapts to all occasions. You'll get a delicious and moist result every time, perfect for impressing your guests without spending hours in the kitchen.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C (fan if possible). Line a baking sheet with parchment paper. Wipe mushrooms with a damp cloth, remove stems and set aside. Lightly scoop out the caps.
- 2
Chop the mushroom stems. In a pan with oil, sweat the minced onion for 3 min. Add chopped stems and garlic, cook 5 min. Add spinach, cook 2 min, then transfer to a bowl.
- 3
To the bowl, add 100g of cheese, cream, thyme, salt and pepper. Mix until you have a homogeneous filling.
- 4
Salt the inside of the mushrooms. Fill each cap with the filling in a dome shape. Sprinkle with remaining cheese (50g). Place on the baking sheet.
- 5
Bake for 15-20 min until mushrooms are tender and cheese is golden. For more color, broil for 2 min.
- 6
Remove from oven, sprinkle with fresh thyme. Let cool 2-3 min before serving.
- Drain frozen spinach well to avoid a soggy filling. Choose similar-sized mushrooms for even cooking. For tender mushrooms, pre-bake for 5 min before stuffing. A mix of emmental (flavor) and mozzarella (stringy) is perfect.
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