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🍽️ Crispy Feta Garlic Mushrooms from the Air Fryer

385 kcal · 28 min · 4 servings

Ingredients

• 6 large button mushrooms (cleaned)
• 200 g feta cheese
• 40 g butter
• 1 garlic bulb(s) (young, alternatively 3 cloves)
• 1 onion(s), red
• to taste salt and pepper, black (from the mill)
• fat for the pan (optional)

Instructions

1. 1. Peel the onion and slice it into approx. 2 mm thick slices.
2. 2. Peel the garlic and slice about half of the clove into very thin slices.
3. 3. Roughly chop the garlic slices with a knife.
4. 4. Cut the feta cheese into small cubes.
5. 5. Carefully twist the stems out of the mushrooms and set them aside.
6. 6. Distribute the butter and most of the garlic into the hollow mushroom caps.
7. 7. Season the stuffed mushrooms lightly with salt and pepper.
8. 8. Gently press the feta cubes into the mushroom caps.
9. 9. Start at the edge of the mushroom, hold it firmly to prevent tearing, and then fill the center.
10. 10. Feel free to build the cheese into a small mound if you have too much feta.
11. 11. Cut off the bottom ends of the mushroom stems.
12. 12. Fill the hollow parts of the stems with the remaining garlic and feta cheese.
13. 13. Preheat the air fryer to 160 °C.
14. 14. Place the stuffed mushroom caps side by side in the air fryer basket.
15. 15. Place one onion slice on top of each mushroom cap.
16. 16. Simply distribute the stuffed stems and the remaining onion slices next to the mushrooms in the basket.
17. 17. Season everything lightly with salt once more.
18. 18. Cook the mushrooms in the air fryer at 160 °C for 15 minutes.
19. 19. Check if the onions are brown and crispy.
20. 20. Remove the mushrooms when they are done and serve them warm.
21. 21. Prepare a sour salad, for example with tomatoes, as a side dish.
22. 22. Toast the rye bread and rub the remaining raw garlic clove on it.
23. 23. Spread butter on the bread and sprinkle coarse Maldon salt over it.

Nutrition per serving

• kcal: 385
• Protein: 15 g · Fett/Fat: 31 g · Carbs: 9 g