Air-fried Beef and Blue Cheese Stuffed Mushroom Bites

Name: Air-fried Beef and Blue Cheese Stuffed Mushroom Bites
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 8
Ingredients: ½ lb (250 g) Extra Lean Ground Beef; 2 oz (60 g) crumbled blue cheese; 2 tbsp (30 mL) seasoned dry bread crumbs; 1 tsp (5 mL) minced fresh thyme leaves (or ¼ tsp/1 mL dried); 1 tsp (5 mL) Dijon mustard; ¼ tsp (1 mL) pepper; ⅛ tsp (0.5 mL) salt; 16 large white or cremini mushrooms (each about 1½ inches/3.5 cm in diameter); 1 tbsp (15 mL) canola or sunflower oil; Chopped fresh parsley (optional)

in All Recipes, Appetizer, Ground Beef

Air-fried Beef and Blue Cheese Stuffed Mushroom Bites

Prep Time: 20
Cook Time: 6
Total Time: 26
Serving: 8

Print Recipe

Here’s a new take on stuffed mushroom hors d’oeuvres, filled with the classic combination of beef and blue cheese. The air fryer cooks these up in just minutes to juicy perfection. Note: Cook times suggested are based on a counter-top family-size air fryer**; times will vary with different appliances so always check for doneness with a reliable digital instant-read thermometer and texture cues and adjust cook time as necessary. Ground beef is done when the thermometer reads 160°F (71°C).

Directions

1. Combine ground beef, blue cheese, bread crumbs, thyme, Dijon mustard, pepper and salt in a bowl; gently mix with a fork, just until combined (careful not to over-mix). Set aside.

2. Remove the stems from mushrooms. Scoop out some of the gills from the underside of the mushroom cap with a small spoon to create a hollow.

3. Brush the top of each mushroom cap with oil and place on work surface with oiled side down. Divide the beef mixture equally between mushroom caps, gently pressing to cover the cavity, mounding as necessary.

4. Place stuffed mushrooms into the air fryer basket in a single layer with the beef side up leaving a little space between the mushrooms, cooking in batches as necessary. Set temperature to 400°F (200°C) and set time for 6 minutes. Cook until mushrooms are tender and a digital instant-read thermometer inserted in the thickest part of filling reads 160°F (71°C). Transfer to a warmed serving platter and garnish with parsley, if desired.