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. Scrape the black gills from the underside of the mushroom cap with a small spoon to create a clean surface.

3. Brush the top of each mushroom cap with oil and place on work surface with oiled side down. Divide the beef mixture into 4 equal portions and place one portion into each mushroom cap, gently pressing to cover the cavity, mounding as necessary.

4. Place stuffed mushrooms into the air fryer basket with the beef side up. Set temperature to 400°F (200°C) and set time for 15 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 serving plates and sprinkle with parsley, if using.

Tips

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.

These also make a delicious burger! Serve the cooked stuffed mushrooms on small burger buns with slivers of onion.

In place of the large portobellos, you can stuff smaller mushroom varieties, such as cremini or white, to make stellar one-bite hors d’oeuvres. Use about sixteen 1½-inch (3.5 cm) mushrooms and reduce the cooking time to 6 minutes.

**Note: A Philips Airfryer XXL model was used for testing.