Total Time: 40 Mins
Yield: Serves 8 (serving size: 3 stuffed mushrooms)
Enjoy the best of two epic appetizers—jalapeño poppers and fried mushrooms—in one mouthwatering, crispy package. These savory mushroom bites are filled with a decadent cream cheese filling and sausage filling, studded with fresh jalapeño; of course, you could make them vegetarian by leaving out the ground pork sausage and simply doubling up on the cheese. And thanks to the air-fryer, you get all of the crispy satisfaction with a fraction of the grease—meaning clean-up is a breeze.
- 1 pound ground pork sausage
- 3jalapeño chiles, seeded and chopped (about 2/3 cup)
- 2 ounces cream cheese
- 4 ounces sharp Cheddar cheese, shredded (about 1 1/2 cups)
- 3/4 cup all-purpose flour
- 2large eggs, beaten
- 2 tablespoons water
- 1 1/2 cups panko (Japanese-style breadcrumbs)
- 24large button mushrooms (about 24 oz.), stems removed
- Cooking spray
How to Make It
Heat sausage in a large nonstick skillet over medium-high. Cook, crumbling with a spoon and stirring often, until cooked through, 8 to 10 minutes. Add jalapeños, and cook, stirring often, until slightly softened, 3 minutes. Reduce heat to low, and stir in cream cheese until melted. Remove from heat, and stir in Cheddar cheese. Set filling aside.
Place flour in a shallow bowl. Stir together eggs and 2 tablespoons water in a second shallow bowl. Place breadcrumbs in third bowl. Dredge each mushroom lightly in flour, shaking off any excess. Dip mushroom in egg, and dredge in breadcrumbs, pressing lightly to adhere to mushroom. Repeat with remaining mushrooms.
Fill each coated mushroom with about 2 heaping teaspoons of filling.
Preheat air fryer to 390°F. Lightly coat fry basket with cooking spray. Add about 6 mushrooms to basket at a time; cook until tender and golden, about 8 minutes per batch.
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