Recipe Ingredients
- 6 Medium-sized Portabello Mushrooms
- 1 Cup Sargento Aged Italian Blend
- 6 oz Cream Cheese
- ¼ Cup Spinach
- 1 Mini Red Pepper (diced)
- 1 Mini Yellow Pepper (diced)
- 1 Mini Orange Pepper (diced)
- 2 Tbsp Butter
- ¼ cup Worcestershire Sauce
- 1 Tbsp Garlic Paste
- 2 Tbsp Red Cooking Wine
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Paprika
- Salt & Pepper to taste
- Fresh Chopped Parsley (optional)
Recipe Directions
- Clean outside of mushrooms with damp paper towel and remove stems. Set aside
- Dice spinach, mushroom stems, red, yellow, and orange peppers.
- Heat a small skillet over medium/high heat and add a knob of butter until it simmers.
- Next, add in mushroom stems, peppers, Worcestershire sauce, and red cooking wine (optional) until mushroom stems and peppers are tender. Remove from heat and set aside.
- In a small bowl, add cream cheese, the mushroom & pepper mixture, spinach, ½ Sargento Aged Italian Blend, garlic paste, and seasoning mixture to a bowl and mix until well combined.
- Spoon filling evenly into each portobello mushroom.
- Top generously with remaining Sargento Aged Italian Blend cheese.
- Spray your air fryer basket with non-stick spray & add stuff mushrooms (be sure not to place them too closely together).
- Air fry at 375 degrees for 7 minutes.
- Once the stuffed mushrooms are done, carefully remove them from the air fryer (a spoon and tongs work best), and let them cool for 5-10 minutes.
- Top with fresh, chopped parsley (optional) and enjoy!
