# What You’ll Need:
→ Mushrooms
01 - 16 large cremini or white mushrooms, stems removed and cleaned
→ Filling
02 - 4 oz cream cheese, softened
03 - ½ cup grated Parmesan cheese
04 - ½ cup panko breadcrumbs
05 - 2 tbsp fresh parsley, finely chopped
06 - 1 tbsp fresh chives, finely chopped
07 - 2 garlic cloves, minced
08 - ¼ tsp dried thyme
09 - ¼ tsp salt
10 - ¼ tsp black pepper
11 - 2 tbsp olive oil, divided
→ Topping
12 - 2 tbsp panko breadcrumbs
13 - 2 tbsp grated Parmesan cheese
# Step-by-Step Guide:
01 - Set the air fryer to 350°F and allow it to preheat.
02 - Wipe mushrooms gently to clean and remove stems; finely chop stems and set aside.
03 - Heat 1 tbsp olive oil in a skillet over medium; cook chopped stems and minced garlic until softened, about 3 minutes. Remove from heat and let cool slightly.
04 - In a mixing bowl, blend cream cheese, sautéed stems and garlic, Parmesan, ½ cup panko breadcrumbs, parsley, chives, thyme, salt, and pepper until smooth.
05 - Spoon roughly 1 tablespoon of filling into each mushroom cap, gently mounding the filling.
06 - Mix 2 tbsp panko breadcrumbs with 2 tbsp Parmesan cheese in a small bowl and sprinkle evenly over stuffed mushrooms.
07 - Lightly brush or drizzle remaining 1 tbsp olive oil over the tops of the mushrooms.
08 - Place mushrooms in a single layer in the air fryer basket and cook for 10 to 12 minutes, until tender and golden on top.
09 - Allow mushrooms to rest for 2 to 3 minutes before serving.
