Ingredients
| ¼ cup | Pastene Plain Breadcrumbs | |
| ¼ cup | Pastene Grated Romano Cheese | |
| ¼ cup | mozzarella, grated | |
| 1 Tbsp | fresh parsley, chopped | |
| 1 tsp | Pastene Minced Garlic | |
| 4 Tbsp | Pastene Extra Virgin Olive Oil | |
| ½ tsp | kosher salt | |
| ⅛ tsp | freshly ground black pepper | |
| 36 | white button mushrooms, about 1 lb |
Directions
- Wash and carefully wiggle the stems loose to remove and create an opening for the stuffing.
- Combine the breadcrumbs, romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, ½ teaspoon salt and ¼ teaspoon pepper in a medium bowl and toss to blend.
- Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
- Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360° F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms.
