Vegetable-Stuffed Mushrooms
Whether you are entertaining guests or just entertaining your own taste buds, this recipe is filled with low-carb “meaty” flavours that will satisfy the pickiest of folks.
Equipment
Ingredients
- 3 teaspoons olive oil divided
- 12 whole white button mushroom caps
- 1 ½ tablespoons diced white button mushroom stems
- 1 ½ tablespoons small-diced yellow squash
- 1 teaspoon nutritional yeast
- ¼ teaspoon salt
- 1 ½ tablespoons no-sugar-added tomato paste
- ¾ tablespoon chopped fresh parsley
Instructions
- Brush 1 teaspoon olive oil around top ridge of mushroom caps.
- Preheat air fryer at 180°C for 3 minutes.
- In a medium bowl, combine mushroom stems, squash, nutritional yeast, salt, remaining olive oil and tomato paste.
- Distribute and press mixture into tops of mushroom caps.
- Place stuffed mushrooms in ungreased air fryer basket.
- Cook for 5 minutes.
- Transfer mushrooms to a medium plate and garnish with parsley.
- Serve.