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).
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.
Making this filling with lean or extra-lean ground beef eliminates draining off any fat after the stuffing is cooked.
Any blue cheese will work for this recipe, from a creamy gorgonzola to a crumbly Stilton.
**Note: A Philips Airfryer XXL model was used for testing.