Instructions

• Wipe the 8 ounces (225 g) mushrooms clean and trim any tough stem ends. Cut each mushroom into even pieces (halves or smaller if a mushroom is large) so they are similar in size for even cooking.
• Strip the leaves from the 1 sprig rosemary and finely chop the leaves.
• In a medium bowl, mix 2 teaspoons vegetable oil, 2 teaspoons low-sodium soy sauce (or tamari), the chopped rosemary, and ½ teaspoon salt and pepper.
• Add the prepared mushrooms to the bowl and toss until they are evenly coated with the oil, soy/tamari, rosemary, and seasoning.
• Place the mushrooms in the air fryer basket in a single layer (cook in batches if they don’t fit without overcrowding). No preheating required.
• Air fry at 350°F (180°C) for about 15 minutes, shaking or flipping the mushrooms once about halfway through (around 7–8 minutes).
• After 15 minutes, check for doneness. If you want them more browned, continue cooking and check every 5 minutes, shaking the basket between checks, until cooked to your preference.
• Remove the mushrooms from the air fryer and serve immediately.