Crisp mushroom caps filled with a veggie, herb and cheese mix! These mouth watering Stuffed Mushrooms are a perfect vegetarian and keto-friendly appetizer, ready in under 30-minutes using an Airfryer, oven or the new Mealthy Crisplid. Serve a platter of these at your next party or just make them for snack-time!
Clean mushrooms: Using a damp cloth, gently wipe each mushroom until it is clean. Gently snap off the stem from the mushrooms pulling sideways, leaving the mushroom cap hollow.
Season mushrooms: In a bowl, toss the mushrooms with olive oil, salt, black pepper and balsamic vinegar. Keep aside.
Make filling: In a separate bowl, combine chopped peppers, onion, jalapeno, cilantro, shredded cheese and spices. Mix everything until it is well combined.
Stuff mushrooms: Using a teaspoon, or any small spoon, stuff the mushroom caps generously with the filling. Use the back of the spoon to press the filling into the mushroom cavity and pack it in. The mushrooms should look pretty full. (Don't worry, the filling melts down and reduces in size).
Cook mushrooms using any one of your preferred methods below:
Mealthy Crisplid: Place the trivet in the cooking pot in your electric pressure cooker. Place the mesh basket on top of the trivet. Layer the mushrooms, avoid overcrowding them. Place the crisplid on the cooker and cook for 12 minutes at 325° F.
Air Fryer: Place the stuffed mushrooms in the air fryer basket. Cook at 320°F for 9-10 mins, depending on the size of your mushrooms. (small size= 9mins; regular size: 10 mins)
Oven: Pre-heat the oven at 400°F. Place the stuffed mushrooms on an aluminum or parchment lined baking pan. Bake for 16-18 minutes, depending on your oven strength. The mushrooms should be dark brown, and cheese should be slightly golden brown.
Rest for 5 mins: Since these mushrooms have hot melted cheese in their filling, cool for 5 mins before serving!
Tips for Making These Mushrooms Perfect:
Since mushrooms soak up liquid, avoid rinsing to clean them. Instead, use a damp kitchen towel and wipe off the dirt gently.
If a mushroom is not big enough in size to hold the stuffing, remove the stem and gently push 'in' the cap walls, widening the cavity for stuffing. Even if you crack the walls, patch it back and the stuffing will hold it together.
Don't be afraid to over-stuff the mushrooms. The filling wilts down as the veggies cook and cheese melts. Use the back of a spoon to really pack down the filling.
If you have left-over filling, refrigerate it in an air-tight container for later use. You can break a few eggs in it, whisk it and make a delicious veggie-cheesy frittata.
Customize the taste: If you don't like the flavor of ground coriander, substitute that with Italian seasoning blend and it will taste just as delicious.
Note: The nutrition facts below are my estimates. They do not include the garnishes. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.