# Components:
→ Mushrooms
01 - 16 medium white or cremini mushrooms, stems removed and wiped clean
→ Filling
02 - 4 oz cream cheese, softened
03 - 2 oz fresh spinach, finely chopped
04 - 1 small garlic clove, minced
05 - 2 tablespoons grated Parmesan cheese
06 - 2 tablespoons breadcrumbs
07 - 1 tablespoon fresh parsley, chopped
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon crushed red pepper flakes
→ Topping
11 - 2 tablespoons grated Parmesan cheese
12 - Olive oil spray
# Method steps:
01 - Preheat your air fryer to 350°F for 3 minutes.
02 - Gently remove the stems from the mushrooms. Chop the stems finely and set aside.
03 - In a skillet over medium heat, add the chopped mushroom stems and spinach. Cook for 2–3 minutes until the spinach is wilted and moisture has evaporated. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine softened cream cheese, cooked spinach and mushroom stems, garlic, Parmesan, breadcrumbs, parsley, salt, pepper, and red pepper flakes. Mix until smooth and well combined.
05 - Spoon the filling evenly into each mushroom cap, mounding slightly.
06 - Sprinkle the tops with additional Parmesan cheese.
07 - Lightly spray the air fryer basket with olive oil. Arrange stuffed mushrooms in a single layer. Mist the tops with a light olive oil spray.
08 - Air fry at 350°F for 10–12 minutes, or until mushrooms are tender and the tops are golden.
09 - Garnish with extra parsley and serve warm.
