Ingredients:

  • 1 pound (450g) large cremini mushrooms
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.25 ml) salt
  • 1/8 teaspoon (0.625 ml) black pepper
  • 1/2 cup (50g) finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup (50g) Italian sausage, removed from casing
  • 1/4 cup (20g) breadcrumbs (panko preferred)
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons (30ml) fresh parsley, chopped
  • 1 tablespoon (15ml) fresh thyme leaves, chopped
  • 1 large egg, lightly beaten
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Gently wash and dry the mushrooms. Remove the stems and reserve them. Toss the mushroom caps with olive oil, salt, and pepper.
  2. Sauté onion and garlic in olive oil until softened.
  3. Add chopped mushroom stems and cook until tender.
  4. Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Remove from heat and let cool slightly. In a mixing bowl, combine the sausage mixture with breadcrumbs, Parmesan cheese, parsley, thyme, egg, salt, pepper, and red pepper flakes (if using). Mix well.
  6. Spoon the stuffing mixture generously into each mushroom cap.
  7. Arrange the stuffed mushrooms in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 12-15 minutes, or until the mushrooms are tender and the stuffing is golden brown.
  8. Let the mushrooms rest for a few minutes before serving, allowing the flavors to meld. Garnish with extra parsley, if desired.