PEPPADEW AND SPINACH STUFFED MUSHROOMS IN THE AIRFRYER
- 5 flat cap mushroom
- ¼ red onion, chopped
- 20 ml olive oil
- 4 big handfuls of baby spinach, or 4 frozen cubes of spinach, defrosted
- 5 peppadews, chopped
- 1 ring of Feta cheese, crumbled
- 70 g cream cheese
- 50 ml cream
- 1 teaspoon garlic powder
- salt and pepper to taste
- Parmesan cheese to sprinkle over the top
Cut the stalks from the mushrooms, chop finely and put aside.
Heat the oil in a pan and fry the onion for 5-7 minutes until softened.
Add the spinach, cover the pan with a lid and let wilt/warm through.
Add the chopped mushroom stalks and the rest of the ingredients (except for the parmesan).
Cook for a few minutes until the cream cheese melts, and then spoon over the mushrooms.
Top with grated parmesan, and air fry for 15 minutes at 190°C until golden.
Recipe and photo: Ilze Jacobs
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