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These poppable treats utilize umami to the fullest extent possible. The flavors are inspired by the Italian region of Tuscany. What is there to dislike? These mouthwatering bites will have you craving them long after they've been consumed. They combine savory mushrooms, sweet and tangy sun-dried tomatoes, and nutty Parmesan.
The mushrooms are ideal for a steak night at home. You can double the recipe and serve the mushrooms as a side dish or serve them as a hors d'oeuvre with deviled eggs. Don't forget the chocolate cake, creamed spinach, and martinis!
The mushroom caps are best kept in a stock bag in the freezer because they greatly enhance the flavor of homemade broth.
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
Steps
Combine the following ingredients in a medium bowl: spinach, tomatoes, cream cheese, basil, Parmesan, garlic powder, salt, and a few sprinkles of pepper.
Cut off the mushroom stems. Place the mushroom caps dome side down on a work surface. Fill each mushroom cap with a mound of the spinach mixture. Add bread crumbs to the spinach mixture's surface.
Arrange the mushrooms, stuffed side up, in an air fryer basket. Cook for 8 to 10 minutes at 370° until the filling is hot and the mushrooms are soft.
Place the mushrooms on a dish. Add basil as a garnish.