Air Fryer Recipe
Chestnut Stuffed Mushrooms
Chestnut stuffed mushrooms are a delightful treat, with juicy mushroom caps and a savoury, crisp filling. The air fryer is ideal for this dish, as it crisps the stuffing while keeping the mushrooms tender, avoiding any sogginess.
Ingredients
- 8 large chestnut or portobello mushrooms, about 450–550g total, wiped clean
- 120g cooked peeled chestnuts, roughly chopped
- 35g fresh breadcrumbs
- 1 small echalion shallot or ½ small onion, finely chopped
- 2 garlic cloves, finely grated or minced
- 1 tbsp olive oil, plus 1 tsp for brushing the mushroom caps
- 25g unsalted butter, softened
- 30g finely grated Parmesan or vegetarian hard cheese
- 1 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
- ½ tsp Dijon mustard
- 1 tsp lemon juice, plus extra to finish
- ¼ tsp fine salt, plus a pinch for the mushroom caps
- Freshly ground black pepper
- Optional: 1 tbsp dry sherry or Madeira (substitute with 1 tsp balsamic vinegar mixed with 2 tsp water)
Method
- Remove the mushroom stalks by gently twisting them out. Finely chop the stalks and set them aside.
- Lightly brush the rounded outside of each cap with 1 tsp olive oil and season the cavities with a tiny pinch of salt and pepper.
- Preheat the air fryer to 180°C for 3 minutes.
- Put the mushroom caps cavity-side up in the basket and cook for 4 minutes at 180°C, then lift them out and pour away any liquid collected in the cavities.
- While the caps pre-cook, mix the chopped mushroom stalks, chopped chestnuts, breadcrumbs, shallot, garlic, olive oil, butter, Parmesan, parsley, thyme, Dijon mustard, lemon juice, optional sherry, salt and plenty of black pepper in a bowl.
- Spoon the stuffing into the pre-cooked mushroom caps, pressing it down lightly before mounding a little on top.
- Arrange the stuffed mushrooms in a single layer with a little space between them.
- Air fry at 180°C for 8–10 minutes, until the tops are golden and the mushrooms feel tender when nudged with tongs.
- For a darker top, cook for a final 1–2 minutes at 190°C, watching closely.
- Rest for 3 minutes before serving with a squeeze of lemon juice.
Nutrition
Calories: 250
