|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|
- 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.