# 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, optional for texture
07 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon crushed red pepper flakes, optional
→ Topping
11 - 2 tablespoons grated Parmesan cheese
12 - Olive oil spray
# Directions:
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 to 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 little olive oil spray.
08 - Air fry at 350°F for 10 to 12 minutes, or until mushrooms are tender and the tops are golden.
09 - Garnish with extra parsley and serve warm.
