Air-Fried Stuffed Mushrooms

Stuffing mix and shredded fontina add richness to these tasty gems.

Ingredients

• 16 (2½”) white stuffing mushrooms with stems
• 2 Tbs. butter
• 1 rib celery, chopped
• 1 (6 oz.) pkg. lower-sodium chicken stuffing mix
• 1 cup shredded fontina, 4 oz.
• 2 scallions, chopped
• 1 Tbs. chopped fresh sage

Instructions

1. Remove stems from mushrooms; chop stems. In skillet, heat butter over medium heat. Add celery; cook, stirring, until tender, 7–8 min. Add chopped stems; cook 5 min. Stir in stuffing mix, 1¼ cups water, fontina, scallions and sage. Remove from heat. Place mushrooms, stem side up, on baking sheet; fill with stuffing.
2. Heat 7-qt. air fryer to air-fry at 325°F. In 2 batches, add stuffed mushrooms to basket; air-fry until golden and cooked through, about 15 min. Return first batch of mushrooms to air fryer; air-fry until hot, 3–4 min. Repeat with second batch.