Pistachio and herby stuffed mushrooms

Author: Vikki Moursellas

Photographer: John Paul Urizar

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

375g large portobello mushrooms
¹⁄³ cup pistachios
¼ cup almonds
5 lemon thyme sprigs, leaves picked, plus extra, to serve
1 teaspoon cumin
Pinch of cinnamon
1 teaspoon dried oregano
1 tablespoon shredded parmesan

Instructions

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1 Preheat the air fryer to 180°C.

2 Spray mushrooms with olive oil and place into the air fryer. Cook for 5 minutes.

3 Meanwhile, in a food processor, blitz nuts, thyme leaves, spices and parmesan until finely chopped.

4 Remove mushrooms from air fryer and spoon nut mixture over undersides. Place back into air fryer and cook for a further 5 minutes until nuts are golden brown and toasted. Scatter mushrooms with extra thyme to serve.

HFG tip

Leftover nut mixture? You can store it in the fridge for up to 1 week.

Nutrition Info (per serve)

Calories 226 cal

Kilojoules 953 kJ

Protein 11.2 g

Total fat 13.9 g

Saturated fat 3.4 g

Carbohydrates 8.7 g

Sugar 1.3 g

Dietary fibre 9 g

Sodium 150 mg

Calcium 461 mg

Iron 22 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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