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Mouthwatering Stuffed Mushroom Recipes for Easy Appetizers & Sides

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If you’re looking for an easy low-carb recipe that works as an appetizer, side dish, snack, or even a light meal, stuffed mushrooms deserve a permanent spot in your recipe rotation.

They’re packed with flavor, endlessly customizable, naturally portion-controlled, and cook up quickly in either the air fryer or Instant Pot—making them perfect for busy weeknights, game day spreads, holiday gatherings, or healthy meal prep. Whether you’re craving pizza flavors, creamy cheese fillings, fresh Caprese ingredients, or protein-packed cottage cheese, there’s a stuffed mushroom recipe here for every mood.

Why You’ll Love Stuffed Mushrooms

Stuffed mushrooms check just about every box for healthy eating. They are naturally low in carbohydrates (so great for low carb and keto diets), a great source of nutrients like dietary fiber and vitamin D, easy to customize with your favorite fillings (so you’ll never get bored), perfect for both entertaining and ever day and work served appetizer, side dish, lunch, or light dinner. Also favorite stuffed mushrooms recipes take advantage of convenient cooking methods like the air fryer and instant pot – although, they can always be made in a traditional oven.

Mushrooms are a great source of fiber on a low carb diet.

The Best Mushrooms for Stuffing

White Button Mushrooms: These are the classic choice. Their smaller size makes them perfect as appetizers, and their mild flavor pairs well with almost any filling.

Baby Bella (Cremini) Mushrooms: Baby bellas have a slightly richer, meatier flavor than white mushrooms and hold up beautifully during cooking. They’re my favorite choice for most stuffed mushroom recipes.

Portobello Mushrooms: Want something more meal-sized? Use the same fillings inside large portobello mushroom caps for a satisfying low-carb entrée. You’ll simply end up with fewer servings while enjoying all the same delicious flavors.

Health Benefits of Mushrooms

Mushrooms are much more than a tasty vehicle for cheesy fillings. Really they make everything taste great because they’re naturally rich in umami flavor. That means mushrooms cab help create satisfying meals without requiring lots of extra fat or calories. They’re also naturally:

  • Very low in calories
  • Very ow in carbohydrates
  • Fat-free before adding fillings
  • Rich in antioxidants
  • Good source of B vitamins
  • One of the few plant-based sources of vitamin D
  • Source of selenium, copper, and potassium
  • Contain fiber that supports digestive health

Stuffed Mushroom Recipes to Try

Air fryer Caprese Stuffed Mushrooms are a low carb, 31-calorie, easy appetizer made with mozzarella, tomato, basil, and balsamic glaze in just 15 minutes.

Air Fryer Caprese Stuffed Mushrooms: Fresh mozzarella, juicy tomatoes, basil, and balsamic flavors come together in these fresh Italian-inspired bites. They’re ready in about 15 minutes and make an elegant appetizer that’s surprisingly simple to prepare. Get recipe HERE

Air fryer cheesy spinach stuffed mushrooms made with cottage cheese and sharp cheddar. A quick, high-protein appetizer ready in 10 minutes with just 50 calories per piece.

Spinach & Cottage Cheese Stuffed Mushrooms: This protein-packed version combines creamy cottage cheese with spinach for a filling that’s both nutritious and satisfying. They’re a great option when you’re looking for a healthier appetizer or light lunch with extra protein. Get recipe HERE

Pepperoni Pizza-Style Stuffed Mushrooms (Instant Pot): Pizza night meets low carb! These mushrooms are loaded with pepperoni, cheese, marinara flavors, and Italian seasoning for all the comfort of pizza without the crust. Using the Instant Pot makes them incredibly easy but you can also stick in the oven. Get recipe HERE

Zoodles Marinara with Stuffed Mushrooms for meal prep

Three Cheese Stuffed Mushrooms with Zoodles: Creamy three-cheese stuffed mushrooms paired with zucchini noodles create a complete low-carb meal that’s comforting without feeling heavy. Perfect for dinner when you’re craving Italian flavors. Get recipes HERE

Cheeseburger Stuffed Mushrooms (Hold the Pickles!): Everything you love about a cheeseburger—savory beef, melty cheese, onions, and classic burger flavors—served inside juicy little mushroom caps instead of a bun. It’s a fun, bite-sized and protein-packed twist that’s perfect for game day, parties, or an easy weeknight dinner.

No “official” recipe here — just brush mushroom caps with EVOO, stuff with seasoned, cooked ground beef crumbles, and top each with a halved grape tomato. Air fry on 380F for about 10 minutes — top with shredded lettuce and a tiny pickle slices (if you must, lol)!

Easy Blackened Fish + Creamy Avocado Coconut Crema – Air Fryer or Oven

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When the weather is hot—or life is just busy—I want meals that check all the boxes: quick, nutritious, packed with protein, and loaded with flavor. This Air Fryer Blackened Fish with Avocado Coconut Crema does exactly that. It’s a restaurant-worthy meal that’s surprisingly easy to make at home, and the air fryer means dinner is on the table fast without turning your kitchen into a sauna.

Why You’ll Love This Fish Recipe

One of my favorite things about this white fish recipe is how effortlessly it fits into an active lifestyle. The fish cooks in just minutes in the air fryer (I love this oven-style air-fryer), developing a lightly crisp, flavorful blackened crust while staying tender and flaky inside. It’s proof that healthy eating doesn’t have to be complicated—or boring.

Even better, the air fryer keeps cleanup simple and eliminates the need to heat up the entire kitchen, making this an ideal meal during warmer months. But, you CAN also prepare in a traditional oven, all the details are in the recipe below.

A High-Protein Meal That Works Hard for You

Protein is one of the most important nutrients for maintaining muscle, supporting recovery after workouts, and helping you stay satisfied between meals. Whether you’re training for a race, lifting weights, or simply trying to eat a little healthier, this meal delivers quality protein in a delicious way. White fish is a solid lean protein choice and this recipe works well with cod, pollock, halibut or tilapia – use what you like!

The addition of chickpeas boosts both the protein and fiber, creating a balanced meal that provides lasting energy and helps keep you feeling full longer. Canned chickpeas (aka garbanzo beans) keep this a quick and easy recipe. Simply drain and rinse them off — also picking off any skins that come loose.

Creamy Without the Dairy

The avocado coconut crema may be my favorite part of this dish. Instead of relying on heavy cream or sour cream, it gets its silky texture from ripe avocado and rich coconut cream from a can. Fresh cilantro and lime juice brighten everything up, creating a sauce that’s creamy, fresh, and packed with flavor. It’s a great option for anyone who avoids dairy or simply wants a lighter, dairy-free alternative that doesn’t sacrifice richness.

Choosing the Best Fish for Blackened Fish

I used wild Alaskan pollock for this recipe, a neutral, flaky white fish with a firm texture that holds up beautifully in the air fryer. Pollock has a delicate flavor that pairs perfectly with bold blackened seasoning and the creamy avocado coconut crema without overpowering the dish. It’s also a budget-friendly, sustainable seafood option that’s easy to find.

That said, this recipe is incredibly versatile, so feel free to use your favorite firm white fish. Cod is another great choice with large, tender flakes, while halibut offers a thicker, meatier texture and a slightly richer flavor. Tilapia works well too for a mild, affordable option that cooks quickly. Other options like haddock, mahi mahi, or even grouper can also work depending on availability. The key is choosing a fish that you enjoy and adjusting the cooking time based on the thickness of the fillets.

Endless Ways to Serve This Blackened Fish

This recipe is incredibly versatile, making it easy to customize based on your goals or whatever you have in the kitchen. Some of my favorite serving ideas include:

  • Zucchini noodles (zoodles) for a lighter, veggie-packed meal
  • Steamed rice or brown rice for a heartier dinner
  • Cauliflower rice for a lower-carb option
  • Quinoa for extra protein and fiber
  • Pasta when you’re craving comfort food
  • Mixed greens for a satisfying salad bowl
  • Warm tortillas for flavorful fish tacos
  • Grain bowls loaded with roasted vegetables

Perfect for Busy Weeknights

If you’re looking for a meal that’s fast enough for a weeknight but impressive enough for guests, this recipe delivers. The bold blackened seasoning, flaky fish, hearty chickpeas, and creamy dairy-free sauce create a combination that feels elevated without requiring much effort. It’s the kind of healthy dinner you’ll find yourself coming back to again and again—especially when you want maximum flavor with minimal time in the kitchen.

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Blacked Fish & Chickpeas with Avocado Coconut Crema
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 
Healthy doesn’t have to be boring! This Air Fryer Blackened Fish with creamy avocado coconut sauce is ready in minutes, naturally dairy-free, protein-packed, and perfect for fueling an active lifestyle
Course: dinner, southwestern
Cuisine: dairyfree
Keyword: avocado, dairy-free, fish, seafood
Servings: 3 servings
Calories: 352 kcal
Ingredients
For Avocado Coconut Crema:
  • 1 medium avocado about 6-7 ounces – pitted, peeled and coarsely chopped
  • 1/2 cup unsweetened coconut cream or can sub full-fat coconut milk from can
  • 2 tablespoons fresh lime juice
  • 1/3 cup fresh cilantro stems removed
  • 1/2 teaspoon garlic salt
For Fish:
  • 12 oz firm white fish like Pollock Cod, Halibut, even Tilapia
  • 15 oz can chickpeas drained and rinsed
  • 2 tablespoons olive oil divided
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
Instructions
  1. Preheat oven-style air fryer to 380F or regular oven to 400F
  2. Combine all ingredients for crema in blender; process until smooth. If too thick, add just a bit more coconut milk/cream. Set aside.
  3. In small bowl, mix together the blackening spices: chili powder, paprika, cumin, garlic powder, onion powder and salt. Set aside.
  4. Pat fish filets dry with paper towel and lightly brush with some of the oil. Sprinkle about 1 teaspoon blackening spices (give or take, enough to rub into top and bottom of fish filets).
  5. Drizzle remaining olive oil and remaining blackening spices over chickpeas, stir until combined.
  6. Add fish and chickpeas to air fryer tray or rimmed baking sheet in single layer. Air fry for 12 minutes, flipping fish and tossing chickpeas halfway. Cook approx. 18 minutes in regular oven, flipping halfway.
  7. Serve over pasta, zoodles, roasted veggies, rice, etc along with the avocado crema.
Recipe Notes

Air Fryer Caprese Stuffed Mushrooms (Easy 15-Minute Low Carb Appetizer)

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If there’s a sweet spot in my kitchen life, it’s the intersection of looks impressive and requires almost no effort. A plate full of Caprese Stuffed Mushrooms situation lives right there.

It’s the kind of appetizer that makes people think you planned ahead, prepped thoughtfully, and maybe even “tested a few versions.” In reality? You pulled a few things together, tossed them in the air fryer, and called it a win. Low carb, high flavor, and only about 31 calories per mushroom and always a hit. Also worth noting: these are dangerously snackable. You will think you made enough. You did not – lol, so just heed my warning and double the batch!

Air Fried Stuffed Mushrooms: Lazy-Genius Ingredients

These stuffed mushrooms hit that perfect balance of sweet and savory. Think Caprese salad but reimagined into a warm, cheesy, handheld bite. Gourmet without requiring any actual gourmet behavior.

Mushrooms: Use white button mushrooms or cremini. They hold their shape, roast beautifully, and don’t turn into mushy little puddles in the air fryer.

Mozzarella Cheese Sticks: Lol, genius, right?! Cutting each cheese stick into a few chunks is honestly the most “effort” this recipe demands. For a flavor twist, try sharp cheddar cheese sticks instead of the traditional mozzarella.

Grape tomatoes. A grape tomato skewered to the top of each cheese-stuffed mushroom adds a burst of sweet flavor. Use a toothpick to fasten and prevent both rolling off while roasting and also having the tomato explode with air frying (that little puncture from the toothpick releases the pressure)
Fresh basil: The herb of choice for Caprese inspired recipes. Use a sharp paring knife to chiffonade into thin, ribbon-like strips before garnishing.

Balsamic syrup:  Balsamic syrup (commonly known as balsamic glaze or balsamic reduction) is a thick, syrupy condiment made by simmering balsamic vinegar until it reduces into a concentrated, sweet, and tangy glaze. You can make yourself, but SO MUCH EASIER to by it bottled.

Why You’ll Love Mozzarella Stuffed Mushrooms Caprese Style

The pre-made balsamic syrup drizzle and cheese sticks (like the kiddos snack) on are two little hacks that can stay your secret!

  • It tastes like something you’d order at a wine bar.
  • It takes about the same amount of effort as making a grilled cheese.
  • The air fryer (my air fryer, love it) does almost all the work – but you can also use a regular oven (details in recipe below).
  • Just a handful of simple ingredients.
  • Low carb, just 31 calories each, with a couple grams of protein.
  • Fancy enough for guests, easy enough for a Tuesday.
Air fryer Caprese Stuffed Mushrooms are a low carb, 31-calorie, easy appetizer made with mozzarella, tomato, basil, and balsamic glaze in just 15 minutes.
Air fryer Caprese Stuffed Mushrooms are a low carb, 31-calorie, easy appetizer made with mozzarella, tomato, basil, and balsamic glaze in just 15 minutes.
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Air Fryer Caprese Stuffed Mushrooms (Easy 15-Minute Low Carb Appetizer)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Air fryer Caprese Stuffed Mushrooms are a low carb, 31-calorie, easy appetizer made with mozzarella, tomato, basil, and balsamic glaze in just 15 minutes.
Course: Appetizer, Snack
Cuisine: Italian, low carb
Keyword: air fryer, caprese, cheese stick, finger food, mozzerella, mushroom, party food
Servings: 9 mushrooms
Calories: 31 kcal
Ingredients
  • 1 pint 8-oz. White Button or Cremini mushrooms medium to larger sized ones work best (my container had 9)
  • 2 teaspoon Italian dressing or just olive oil + ½ tsp Italian seasoning
  • Salt and ground black pepper to taste
  • 2 mozzarella cheese sticks
  • 9 Grape tomatoes or enough to match quantity of mushrooms on hand
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon balsamic syrup
Instructions
  1. Preheat air-fryer to 380°F (Or oven to 350°F).
  2. Remove the stems from the mushrooms by gently twisting them off. Discard or save for another use.
  3. Place mushroom caps on air fryer try (or baking sheet), smooth side up, and brush with Italian dressing and season with a little salt and pepper. Flip mushrooms back over so openings are face up.
  4. Slice cheese sticks into approximate 9 pieces* Place a piece of cheese inside the opening of each mushroom.
  5. Add a grape tomato to the top of cheese-stuffed mushroom, keeping in place upright with a toothpick (using the toothpick will also prevent tomato from bursting in the air-fryer)
  6. Cook in pre-heated 380F air fryer for 10 minutes (or traditional oven at 350F for 20 minutes) or until tomato is softened and roasted and cheese is gooey.
  7. Remove and drizzle with balsamic syrup and garnish with basil.
Recipe Notes

*Note: My pint of mushrooms contained 9 button mushrooms, so I used 9 tomatoes and cheese sticks cut into 9 pieces. You may need to adjust depending on your mushroom count (pints can vary based on the size).

Crispy Air Fryer Fish Nuggets with Healthy Special Sauce for Dipping

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If you’re looking for a quick, family-friendly dinner that’s crispy, satisfying, and surprisingly healthy, these Crispy Air Fryer Fish Nuggets with Healthy Special Sauce for Dipping are about to earn a permanent spot in your meal rotation.

The best part? They come together with just about 5 minutes of prep and 10 minutes in the air fryer. That’s faster than waiting in a drive-thru line and infinitely better than pulling frozen fish sticks from a box.

For the fish, I love using Alaskan pollock because it’s mild, flaky, affordable, and cooks beautifully in the air fryer. It’s also packed with lean protein to help support muscle maintenance, recovery, and satiety. However, any firm white fish works well, including cod, haddock, halibut, or mahi-mahi.

The secret to that irresistible crunch is a simple cracker coating and air-frying.. I used buttery Ritz crackers because that’s what we had, in the pantry but don’t feel limited. Gluten-free crackers work great for those with dietary restrictions, and Cheez-Its create a fun cheddar-forward flavor that kids especially love. A little grated Parmesan cheese mixed into the crumbs helps elevate the flavor while also helping the coating adhere to the fish for maximum crispiness.

Making the nuggets couldn’t be easier. Simply cut the fish into bite-sized chunks, dredge them in flour, dip them in an egg wash, and coat them in the seasoned cracker crumb mixture. Then let the air fryer work its magic until the fish is golden brown and crispy on the outside while remaining tender and flaky inside.

Of course, fish nuggets deserve a great dipping sauce. The creamy sauce served alongside these nuggets goes by many names depending on where you live—special sauce, comeback sauce, fry sauce, or even a homemade, healthier version of Cane’s-style sauce. Whatever you call it, it’s absolutely delicious.

For the sauce, to keep things lighter, I’ve swapped in zero-fat Greek yogurt for much of the traditional mayonnaise. The result is a tangy, creamy sauce that delivers all the flavor you crave while adding extra protein and reducing fat. Even better, the ingredients are probably already sitting in your refrigerator and pantry.

Healthy swaps in this dipping sauce include Greek Yogurt to replace most of the mayo.

Whether you serve these fish nuggets with a side salad, roasted vegetables, fries, sweet potato wedges, or fresh fruit, they make a satisfying meal that both kids and adults will happily devour. Plus, air frying creates that irresistible golden crunch without the excess oil of traditional frying, making these fish nuggets a lighter option you can feel good about serving any night of the week.

If you’re looking for a grain-free “breaded” fish nugget, then check out Paleo Coconut Fish Sticks with Spicy Peach Dipping Sauce

Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free -- perfect for Lent and also busy week night meals as only 25 minutes prep to plate.
Crispy Air Fryer Fish Nuggets made with Alaskan pollock, a crunchy cracker-Parmesan coating, and a healthier Greek yogurt special sauce. Ready in just 15 minutes for an easy family dinner.
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Crispy Air Fryer Fish Nuggets with Healthy Special Dipping Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Crispy Air Fryer Fish Nuggets made with Alaskan pollock, a crunchy cracker-Parmesan coating, and a healthier Greek yogurt special sauce. Ready in just 15 minutes for an easy family dinner.
Servings: 4 servings
Ingredients
  • 16- oz Alaskan pollock fillets or any firm white fish
  • ¼ cup flour gluten-free if needed
  • 2 eggs whisked
  • 2/3 cup Ritz cracker crumbs or really any cracker
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • Avocado or olive oil spray
Greek Yogurt Special Sauce
  • 1/3 cup plain nonfat Greek yogurt
  • 3 Tablespoon olive oil or avo oil mayonnaise
  • 3 Tablespoon sugar-free ketchup
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon smoked paprika
Instructions
  1. First, prepare sauce by mixing together all ingredients in a small bowl, mixing well to remove lumps. Stick in fridge until fish is finished.
  2. With paper towel, pat excess moisture from pollock fillets. Cut into approximate 1 ½ chunks; set aside.
  3. Place crackers in a zip-top baggie and “crumb” by using a rolling pin on the until a coarse crumb mixture has been created. Add Parmesan cheese and garlic powder; toss around in bag until mixed. Pour out into a shallow bowl.
  4. In a second shallow bowl, add the flour. And, in a third shallow bowl, whisk the eggs.
  5. Pu each fish piece, one by one first in the flour, then in the beaten egg mixture to coat, and then in the breadcrumbs, tossing until coated.
  6. Place breaded nugget in air fryer tray or basket and repeat process until all fish pieces have been prepped.
  7. Heat air fryer to 400 degrees. Spray pollock nuggets with a quick spritz of avocado or olive oil. Air fry for approximately 9-10 minutes, flipping the pieces halfway through.
  8. Serve with chilled sauce.

Easy Air Fryer Stuffed Mushrooms with Spinach and Cottage Cheese

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If you’re looking for a fast, flavorful appetizer or side dish that feels indulgent but fits into a balanced lifestyle, these Cheesy Spinach Stuffed Mushrooms are about to become a new favorite.

They’re creamy, savory, and perfectly golden on top—thanks to a high-protein filling made with cottage cheese and sharp white cheddar. Best of all, they cook in just 10 minutes in the air fryer or 20 minutes in the oven, making them a veggie-forward finger food, ideal for weeknights, parties, or last-minute entertaining.

Plus, each mushroom packs big flavor with impressive macros: Just 53 calories, 4g protein, 2g fat and 1g net carbs per piece.

Why You’ll Love Low-Carb Cottage Cheese Stuffed Mushrooms

  • Ready in minutes in the air fryer
  • High-protein, lighter than traditional stuffed mushrooms
  • Creamy and cheesy but using low-fat cottage cheese to minimize fat
  • Great for parties, meal prep, or healthy snacking
  • Naturally low carb and can be gluten-free (skip the panko or use crush gluten-free crackers, if needed)

Pro Tips for Stuffed Mushrooms:

Mushrooms: I have made this with both White Button and Cremini (Baby Bella) mushrooms, and both turned out beautifully. Look for mushrooms that are medium to large so that, when the stem is removed, the cavity is large enough to hold plenty of filling. You could also try dividing filling across four large Portobella mushrooms for a vegetarian entrée option.

Mushroom Stems: You will be removing the mushroom stems for this recipe, but don’t throw them all away! Reserve about half of the fresher-looking stems to finely chop and mix back into the filling. The others can be saved and used later in the week in stir-fries, soups, etc.

Draining Cottage Cheese: Reduced-fat cottage cheese helps add a creamy texture while boosting protein and moderating calories. You do need to drain it, though—otherwise the mushrooms will be soggy. To drain, place it in a fine mesh strainer (like I did in the video) and press out the liquid with the back of a spoon. You can also use a cheesecloth to squeeze out extra moisture.

Squeezing Spinach: Fresh spinach steams quickly in the microwave, but you’ll need to squeeze out as much liquid as possible. Make sure it has cooled slightly so you don’t burn your hands.

Crispy Topping: Panko breadcrumbs make a delicious crunchy topping, but you can omit them if you prefer. You can also substitute crushed crackers, regular or gluten-free. Also, did you know gluten-free panko is available?!

Should I Use an Air Fryer or Oven?

These stuffed mushrooms are flexible depending on what you have available, both methods produce tender mushrooms with creamy centers and lightly crisped tops.

If you love mushrooms, you also need to check out my Pepperoni Pizza Stuffed Mushrooms below!!!

Air fryer cheesy spinach stuffed mushrooms made with cottage cheese and sharp cheddar. A quick, high-protein appetizer ready in 10 minutes with just 50 calories per piece.
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Cheesy Spinach Stuffed Mushrooms in Air Fryer
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Air fryer cheesy spinach stuffed mushrooms made with cottage cheese and sharp cheddar. A quick, high-protein appetizer ready in 10 minutes with just a smidge over 50 calories per piece.
Course: Appetizer, Side Dish, Snack
Keyword: cottage cheese, mushroom, spinach
Servings: 16 Stuffed Mushrooms
Calories: 53 kcal
Ingredients
  • 1 lb. White Button or Cremini mushrooms medium to larger sized ones work best
  • 1 tablespoon olive oil
  • Salt and ground black pepper to taste
  • 2/3 cup 2% cottage cheese drained VERY well
  • 4 oz grated white sharp cheddar cheese
  • 2 cups packed fresh baby spinach
  • 1 tbsp water
  • 1/4 tsp garlic salt
  • ¼ tsp ground black pepper
  • 2 tbsp panko bread crumbs or gluten-free crushed cracker option or gluten-free panko
Instructions
  1. Preheat air-fryer to 380°F (Or oven to 350°F).
  2. Drain cottage cheese well to remove the excess liquid. The best way to do this quickly is using the back of spoon to push out liquid through mesh strainer.
  3. Remove the stems from the mushrooms by gently twisting them off. Save about half of the fresher-looking stems to chop up and back into the mixture.
  4. Place mushroom caps on air fryer try (or baking sheet), smooth side up, and brush with olive oil and season with a little salt and pepper. Flip mushrooms back over so openings are face up. Set aside.
  5. In microwave-safe bowl, add spinach and 1 tablespoon of water. Steam in microwave for 1 minute. Let cook for several minutes, until cool enough to squeeze as much liquid out as possible.

  6. Mix together the squeezed spinach (loosened up with fork), drained cottage cheese, and the cheddar cheese. Mix in about 1/4 cup chopped mushroom stems.

  7. Season with garlic salt and ground black pepper, stir well.
  8. Fill each hollowed-out mushroom with the cottage cheese mixture, pressing down to compact it in.
  9. Sprinkle tops with a little bit of panko bread crumbs.
  10. Cook in pre-heated 380F air fryer for 10 minutes (or traditional oven at 350F for 20 minutes) or until nicely browned, cheese is melty and panko is golden.
Recipe Notes