Air Fryer Stuffed Mushrooms with Creamy Millet, Spinach, Lemon and Crunchy Walnut Topping

Name: Air Fryer Stuffed Mushrooms with Creamy Millet, Spinach, Lemon and Crunchy Walnut Topping
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 8 mushrooms large portobello mushrooms; 1/2 cup uncooked millet; 1 cup water; 1 1/2 tbsp olive oil; 1/2 cup yellow onion, finely chopped; 2 cloves garlic, minced; 3 cups chopped spinach; 4 oz cream cheese; 1/3 cup grated Parmesan cheese; 2 tsp lemon zest; 1 tbsp lemon juice; 3/4 tsp salt; 1/4 tsp black pepper; 1/3 cup chopped walnuts; 1/4 cup breadcrumbs; 2 tbsp chopped parsley

Large mushrooms stuffed with an original mixture of tender millet, sautéed spinach, onion, cream cheese, and lemon, finished with a crunchy walnut and toasted breadcrumb topping in the air fryer. A flavorful vegetarian recipe that works beautifully as an appetizer or light meal.

20 minPrep

16 minCook

36 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 units large portobello mushrooms (without stalk, limpios)
90 g uncooked millet (enjuagado)
240 ml water (for cocer the mijo)
22 ml olive oil (divided)
70 g yellow onion, finely chopped
6 g garlic, minced
90 g chopped spinach (fresh)
120 g cream cheese (at room temperature)
30 g grated Parmesan cheese (divided)
4 g lemon zest
15 ml lemon juice
4 g salt (or to taste)
1 g black pepper (freshly ground)
35 g chopped walnuts
25 g breadcrumbs
8 g chopped parsley

Nutrition facts

per serving

229 kcal

Calories

8.1 g

Protein

17.4 g

Carbs

15.2 g

Fat

3.1 g

Fiber

14.3 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. Cook the millet with 1 cup water in a small saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 to 14 minutes until the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork.
2
2. Preheat the air fryer to 360°F / 180°C for 3 minutes.
3
3. Remove and finely chop the mushroom stems. Set the cleaned caps aside for stuffing.
4
4. In a skillet, heat 1 tablespoon olive oil. Sauté the onion for 3 minutes, add the chopped stems and garlic, and cook 2 minutes more. Add the spinach and cook for 1 to 2 minutes until wilted.
5
5. Transfer the mixture to a bowl and add the cooked millet, cream cheese, 20 g Parmesan, lemon zest, lemon juice, 1/2 teaspoon salt, and black pepper. Mix well until creamy.
6
6. Brush the mushroom caps with the remaining 1/2 tablespoon olive oil and sprinkle with the rest of the salt. Fill each mushroom with the millet mixture, pressing lightly.
7
7. In a small bowl, combine the chopped walnuts, breadcrumbs, the remaining 10 g Parmesan, and parsley. Sprinkle this topping over the stuffed mushrooms.
8
8. Place the mushrooms in the air fryer basket in a single layer. Cook at 360°F / 180°C for 10 to 12 minutes, until the mushrooms are tender and the topping is golden and crisp.
9
9. Serve hot, with a little extra lemon zest on top if desired.

Chef tips

If your mushrooms release a lot of liquid, let them rest for 2 minutes after cooking so the filling can set. For a more golden topping, lightly spray with oil before air frying.

Substitutions

You can replace the millet with cooked quinoa. Walnuts can be swapped for sunflower seeds if you want to avoid tree nuts, and parsley can be replaced with dill or chives. For a gluten-free version, use gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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