Can you make stuffed mushrooms in an air fryer?

Yes! Simply follow the instructions as written, cutting the cook time in half and checking on them every 5 minutes or so.

What kind of cheese is best for stuffed mushrooms?

When it comes to cheese on stuffed mushrooms, the sky is the limit. You really can't go wrong with any cheese. Some of my favorites are cheddar, parmesan, havarti, provolone, gruyere, mozzarella, feta, and goat cheese.

Pesto Chicken Stuffed Mushrooms - keto, low carb, gluten free

Description

This Pesto Chicken Stuffed Mushrooms recipe is simple to make and loaded with flavor. Tender portobello mushrooms, stuffed with juicy shredded chicken, pesto, roasted red peppers, garlic, red onion, and mozzarella cheese, and roasted until golden brown and bubbly, then topped with parmesan, pesto, and fresh basil.

Ingredients

Units Scale

4 large portobello mushrooms, stems removed
2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
sea salt and black pepper
12 ounces chicken breasts, cooked and shredded
1/2 cup pesto, more for garnish
1/2 cup diced roasted red peppers
1 small red onion, diced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese, for garnish
4 basil leaves, chiffonade, for garnish
Pinch of red pepper flakes, for garnish

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Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the stems from mushroom caps and slice a thin layer off the top of the mushroom cap to allow it to sit flat. (Keep these pieces)
Remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
Chop the mushroom stem and cap pieces that were trimmed in the first step.
In a large mixing bowl, combine the chopped mushroom pieces, chicken, pesto, roasted red pepper, onion, garlic, and ½ cup of the mozzarella cheese.
Divide the mixture evenly between the mushroom caps. Top with remaining mozzarella cheese.
Bake for 7 minutes more at 400°F. Then broil on high for 2 to 3 minutes or until the cheese is golden brown and bubbling.
Drizzle a little pesto over top of each mushroom. Garnish with Parmesan cheese, fresh basil, and red pepper flakes before serving.

Notes

Net carbs per serving: 5g
Storage: Store leftovers in the fridge for up to 4 days.
Reheating: I recommend reheating these in the oven or in an air fryer. It will make the cheese nice and crispy on top.
Make ahead: You can cut back on the prep time by either preparing the mushrooms or the stuffing mixture ahead of time. Better yet, prep both ahead of time and pop them in the fridge until you are ready to cook them.
Change up the protein: These pesto chicken stuffed portobello mushrooms are also delicious made with turkey, pork, or even shrimp.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Chicken Recipes
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 Stuffed Mushroom
Calories: 462
Fat: 15g
Carbohydrates: 8g
Fiber: 3g
Protein: 26g

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