Air Fryer Recipe
Crab Stuffed Mushrooms
A delightful and easy-to-make crab stuffed mushrooms recipe, perfect for air frying.
Ingredients
- 12 large white mushrooms
- 150g crab meat (fresh or canned, well-drained if canned)
- 100g cream cheese, softened
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 50g grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil
Method
- Clean the mushrooms with a damp paper towel and remove the stems.
- Chop the mushroom stems and sauté with onion and garlic in olive oil until translucent.
- Combine the sautéed mixture with crab meat, cream cheese, parmesan cheese, parsley, lemon juice, salt, and pepper.
- Preheat the air fryer to 180°C.
- Stuff the mushroom caps with the crab mixture.
- Air fry the stuffed mushrooms for 8-10 minutes until tender and golden brown.
Why this works in an air fryer
The air fryer uses rapid convection to evenly cook the mushrooms, ensuring the crab stuffing heats through while maintaining a tender texture.
Equipment notes
Assumes a standard 3.5L basket; in dual-zone models, position mushrooms centrally for even cooking, adjusting time by 1-2 minutes if needed.
Common pitfalls
- Stuffing falling out? Ensure mushrooms are not overfilled and press gently to compact.
- Mushrooms too soggy? Pre-dry caps with a paper towel to reduce moisture before stuffing.
- Top not browning by minute 8? Increase temperature by 10°C for the last 2 minutes.
Variations & substitutions
- Substitute cream cheese with ricotta for a lighter filling; adjust salt to taste.
- Use portobello mushrooms for a larger serving size; increase cooking time by 2 minutes.
- Add breadcrumbs to the stuffing for extra texture; watch for faster browning.
Storage & reheating
Store in an airtight container for up to 2 days; reheat in the air fryer at 160°C for 3-4 minutes.
Nutrition
Calories: 250
