Instructions

• Wipe the 12 mushrooms with a damp cloth to remove any dirt. Remove and discard (or save for another use) the stems; keep the caps whole for stuffing.
• In a medium bowl, combine 4 ounces softened cream cheese, 1/2 cup shredded cheddar cheese, 1/4 cup breadcrumbs, 1 tablespoon chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until the mixture is evenly blended.
• Using a small spoon, divide the filling evenly among the 12 mushroom caps. Press the filling gently into each cap so it stays in place and mounds slightly on top.
• Arrange the stuffed mushrooms in a single layer in the air fryer basket with the filling side up. Do not overcrowd the basket; work in batches if needed.
• If your air fryer requires preheating, preheat it to 375°F. Cook the stuffed mushrooms at 375°F for 8 minutes, or until the tops are golden brown and the filling is heated through.
• Carefully remove the mushrooms from the air fryer and let them rest 1–2 minutes before serving.