Ingredients
1/2 c. thawed frozen chopped spinach, squeezed dry
1/4 c. drained oil-packed sun-dried tomatoes (about 4 pieces), patted dry and finely chopped
2 oz. cream cheese, softened
2 tbsp. chopped fresh basil, plus more for garnish
1 tbsp. finely grated Parmesan
1/4 tsp. garlic powder
1/4 tsp. kosher salt
Freshly ground black pepper
1/2 lb. cremini mushrooms
1 tbsp. Italian-style bread crumbs
Preparation
Step 1In a medium bowl, stir spinach, tomatoes, cream cheese, basil, Parmesan, garlic powder, salt, and a few grinds of pepper to combine.Step 2Remove stems from mushrooms. On a work surface, arrange mushroom caps domed side down. Mound spinach mixture into each mushroom cap. Sprinkle top of spinach mixture with bread crumbs.Step 3In an air-fryer basket, arrange mushrooms stuffed side up. Cook at 370° until mushrooms are tender and filling is hot, 8 to 10 minutes.Step 4Arrange mushrooms on a platter. Garnish with basil.
The mushrooms are perfect for an at-home steak night. Serve them as hors d’oeuvres with deviled eggs, or double the batch and serve the mushrooms as a side dish. Don’t forget the martinis, creamed spinach, and chocolate cake! Save the mushroom caps for a stock bag in the freezer—they add a lot of flavor to homemade broth.
