Prep
20m
Cook
15m
Total
35m
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The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Remove the stalks from the mushrooms, then place the stalks into a food processor along with the chestnuts, rosemary, sage, spring onions and cranberries. Season well with salt and pepper, then blitz until everything is finely chopped and starts to form a paste.
Step 2
Spray each mushroom all over with olive oil and season well with salt and pepper. Set the mushrooms, stalk side up, into the basket of the air fryer and cook at 200°C for 7 minutes until they start to soften.
Step 3
Meanwhile, make the topping. Mix together the breadcrumbs, parsley, garlic, Parmesan and olive oil with a generous pinch of salt and pepper. Set aside.
Step 4
Carefully spoon the chestnut filling into the middle of each mushroom, squashing it down to fit it all in. Sprinkle over the topping (some will fall off, but this makes for crispy extras) and cook for a further 8 minutes.
Step 5
Serve with extra grated Parmesan sprinkled on top.
For
4
M
I
4
Portobello mushrooms, large
180
g
Cooked chestnuts, pack
2
sprig
Fresh rosemary, leaves picked
5
Fresh sage leaves, roughly chopped
4
Spring onions, roughly chopped
40
g
Dried cranberries
1
Olive oil spray
1
Sea salt
1
Ground black pepper
FOR THE TOPPING
3
tbsp
Dried breadcrumbs
1
handful
Fresh parsley, small; finely chopped
2
Garlic cloves, grated
1
tbsp
Parmesan, grated; plus extra to serve
1
tbsp
Olive oil
1
Sea salt
1
Ground black pepper
Per Serving
Calories
235kcal
Fat
6g
Carbs
35g
Protein
7g
Made it? Claim it.
Cancel
Prep
20m
Cook
15m
Total
35m
Shop
The Ultimate Air fryer Cookbook: 15 Minute Feasts by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Remove the stalks from the mushrooms, then place the stalks into a food processor along with the chestnuts, rosemary, sage, spring onions and cranberries. Season well with salt and pepper, then blitz until everything is finely chopped and starts to form a paste.
Step 2
Spray each mushroom all over with olive oil and season well with salt and pepper. Set the mushrooms, stalk side up, into the basket of the air fryer and cook at 200°C for 7 minutes until they start to soften.
Step 3
Meanwhile, make the topping. Mix together the breadcrumbs, parsley, garlic, Parmesan and olive oil with a generous pinch of salt and pepper. Set aside.
Step 4
Carefully spoon the chestnut filling into the middle of each mushroom, squashing it down to fit it all in. Sprinkle over the topping (some will fall off, but this makes for crispy extras) and cook for a further 8 minutes.
Step 5
Serve with extra grated Parmesan sprinkled on top.
For
4
M
I
4
Portobello mushrooms, large
180
g
Cooked chestnuts, pack
2
sprig
Fresh rosemary, leaves picked
5
Fresh sage leaves, roughly chopped
4
Spring onions, roughly chopped
40
g
Dried cranberries
1
Olive oil spray
1
Sea salt
1
Ground black pepper
FOR THE TOPPING
3
tbsp
Dried breadcrumbs
1
handful
Fresh parsley, small; finely chopped
2
Garlic cloves, grated
1
tbsp
Parmesan, grated; plus extra to serve
1
tbsp
Olive oil
1
Sea salt
1
Ground black pepper
Per Serving
Calories
235kcal
Fat
6g
Carbs
35g
Protein
7g
Made it? Claim it.
Cancel
