Cheese Spinach Stuffed Mushrooms
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Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
4
Prep Time
10 minutes
Cook Time
8 minutes
Ingredients
- 4 jumbo portobello mushrooms
- 1 tablespoon olive oil
- 60g ricotta cheese
- 5 tablespoons Parmesan cheese, divided
- 190g frozen chopped spinach, thawed and drained
- 30g bread crumbs
- 1/4 teaspoon minced fresh rosemary
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Wipe the mushrooms with a damp cloth. Remove the stems and discard. Using a spoon, gently scrape out most of the gills.
- Rub the mushrooms with the olive oil. Put in the air fryer basket, hollow side up, and bake at 200°C for 3 minutes. Carefully remove the mushroom caps because they will contain liquid. Drain the liquid out of the caps.
- In a medium bowl, combine the ricotta, 3 tablespoons of Parmesan cheese, spinach, bread crumbs, and rosemary, and mix well.
- Stuff this mixture into the drained mushroom caps. Sprinkle with the rest of 2 tablespoons of Parmesan cheese. Put the mushroom caps back into the basket.
- Bake for 4 to 6 minutes or until the filling is hot and the mushroom caps are tender.
