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The KILIG Kitchen · Party & Entertaining
Cheesy Stuffed Mushroom Caps
VGFNF
Ingredients
- Large mushrooms - 12, stems removed
- Cream cheese - 100 g (½ cup)
- Parmesan - 30 g (3 tbsp), grated
- Garlic - 2 cloves, minced
- Parsley - 1 tbsp (5 g), chopped
- Black pepper - ½ tsp (2 g)
Method
- Mix cream cheese, Parmesan, garlic, parsley and pepper.
- Fill mushroom caps; Air Fry 180 °C for 10 min until golden and bubbly.
Chef's Notes
Add chopped stems into the filling to reduce waste. Serve warm as canapés.