Cheese Spinach Stuffed Mushrooms

Cheese Spinach Stuffed Mushrooms

Author

SharkNinja Thailand

Prep Time

10 minutes

Cook Time

8 minutes

Servings

4

Category

Ninja Double Stack XL 9.5L Air Fryer – SL400

Cuisine

Western

Ingredients

• 4 jumbo portobello mushrooms
• 1 tablespoon olive oil
• 60g ricotta cheese
• 5 tablespoons Parmesan cheese, divided
• 190g frozen chopped spinach, thawed and drained
• 30g bread crumbs
• 1/4 teaspoon minced fresh rosemary
• Ninja Double Stack XL 9.5L Air Fryer – SL400

Directions

1. Wipe the mushrooms with a damp cloth. Remove the stems and discard. Using a spoon, gently scrape out most of the gills.
2. Rub the mushrooms with the olive oil. Put in the air fryer basket, hollow side up, and bake at 200°C for 3 minutes. Carefully remove the mushroom caps because they will contain liquid. Drain the liquid out of the caps.
3. In a medium bowl, combine the ricotta, 3 tablespoons of Parmesan cheese, spinach, bread crumbs, and rosemary, and mix well.
4. Stuff this mixture into the drained mushroom caps. Sprinkle with the rest of 2 tablespoons of Parmesan cheese. Put the mushroom caps back into the basket.
5. Bake for 4 to 6 minutes or until the filling is hot and the mushroom caps are tender.