Ingredients (Serves 2)
1 large head roasted garlic*
4 oz. cream cheese, softened and cut into chunks
½ c. finely grated 6-cheese Italian blend
3 T. fresh chives, finely chopped Sea salt and black pepper, to taste
3 T. Parmesan cheese freshly grated
2 large Portobello mushroom caps, gills and stems removed, patted dry
1 T. extra virgin olive oil
Turn on the air fryer and select the “Air Crisp” function. Set the temperature to 400°F and adjust the timer to 6 minutes. Press “Start” to pre-heat the unit.
While the unit pre-heats, squeeze the roasted garlic cloves into a large bowl. Add the softened cream cheese, Italian cheese blend, and fresh chives. Season with salt and black pepper, to taste, and stir to combine.
Brush the Portobello mushroom caps with the olive oil on all sides and fill with the cheese mixture. Top each mushroom with an equal amount of the Parmesan cheese and set aside.
When the air fryer beeps and flashes “Add Food,” place a sheet of parchment paper cut to fit the basket inside. Carefully add the stuffed mushroom caps on top of the parchment paper and close the lid.
When cook time is complete, remove the stuff Portobello caps from the air fryer and serve immediately topped with some chopped fresh chives and your choice of sides. Enjoy!