1. Choose fresh mushrooms. Avoid those that look grey or wrinkled.
2. I use button, cremini or baby portobello mushrooms for this recipe. Remove the stump from the cap and stuff the cavity thus created.
3. Do not soak mushrooms in water while cleaning since they absorb a lot of water and then become soggy. I just give them a quick rinse in a colander and then wipe them with a towel till they are dry.
4. I prefer to use just the chopped stumps seasoned with salt and pepper and cheese for the filling. It is delicious and easy. But you can easily use breadcrumbs with cheese or finely chopped veggies like onions, bell peppers, garlic with seasonings and cheese, cooked quinoa or broken wheat seasoned and with cheese.
5. These taste best hot but you can store them in the fridge and reheat in the airfryer.
6. Make sure that stuffed mushrooms stay upright when you put them in for air frying or your cheese will melt all over your air fryer basket. It has happened to me and I just scooped up all the melted cheese and licked it.
7. You can use parchment paper to make clean up easier and to collect any cheese that melts on the sides of the mushrooms.