# What You'll Need:
→ Mushrooms
01 - 16 medium white or cremini mushrooms, stems removed and wiped clean
→ Filling
02 - 4 oz cream cheese, softened
03 - 2 oz fresh spinach, finely chopped
04 - 1 small garlic clove, minced
05 - 2 tablespoons grated Parmesan cheese
06 - 2 tablespoons breadcrumbs, optional
07 - 1 tablespoon fresh parsley, chopped
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon crushed red pepper flakes, optional
→ Topping
11 - 2 tablespoons grated Parmesan cheese
12 - Olive oil spray
# How to Make It:
01 - Preheat air fryer to 350°F for 3 minutes.
02 - Gently remove stems from mushrooms. Finely chop the stems and set aside.
03 - In a skillet over medium heat, add chopped mushroom stems and spinach. Cook for 2 to 3 minutes until spinach is wilted and excess moisture has evaporated. Remove from heat and let cool slightly.
04 - In a mixing bowl, combine softened cream cheese, cooked spinach and mushroom stems, garlic, Parmesan, breadcrumbs, parsley, salt, pepper, and red pepper flakes. Mix until smooth and well combined.
05 - Spoon filling evenly into each mushroom cap, mounding slightly. Sprinkle tops with additional Parmesan cheese.
06 - Lightly spray air fryer basket with olive oil. Arrange stuffed mushrooms in a single layer. Mist tops with olive oil spray.
07 - Air fry at 350°F for 10 to 12 minutes, or until mushrooms are tender and tops are golden brown.
08 - Garnish with extra fresh parsley and serve warm.
