Step by step

Method

5 steps

1. 1

   Wipe 12–16 medium white or cremini mushrooms clean (don't soak them). Twist out the stems and chop the stems finely.

2. 2

   In a skillet, cook 3 slices chopped bacon with the chopped stems, ½ small finely chopped onion, and 1 minced garlic clove in 1 teaspoon butter or oil until the onion softens and the bacon is nearly crisp. Drain excess fat. Stir in ½–¾ cup shredded mozzarella, ½ teaspoon dried oregano, salt, pepper, and optional 2 tablespoons breadcrumbs for a drier stuffing.

3. 3

   Fill the mushroom caps generously with the mixture, mounding slightly.

4. 4

   Preheat the air fryer to 360°F. Place the stuffed mushrooms in a single layer.

5. 5

   Air fry 8–12 minutes until the caps are tender when poked and the cheese is melted and lightly browned on top. Cool 2–3 minutes — the filling is molten — then serve. You want juicy stuffed mushrooms with browned cheesy bacon tops — not watery collapsed caps or a greasy cold filling.