Air-Fryer Stuffed Mushrooms

Ingredients:

4 large portobello mushrooms

1 tablespoon olive oil

1/2 cup milk

1/2 cup gluten-free flour

1 teaspoon corn starch

1 tablespoon apple cider vinegar

1/2 cup gluten free bread crumbs

1 tsp oregano

1 tbsp Parmesan

3/4 cup tomato sauce (see below) or shop bought

Grated parmesan, for sprinkling on top

For the Tomato Sauce:

1 tbsp olive oil

1 small onion, finely chopped

1.5 cups diced tomatoes

1/3 cup vegetable broth

1 tbsp tomato paste

1 tsp garlic powder

1/2 tsp smoked paprika

small bunch of fresh basil, finely chopped salt and pepper, to taste

Method:

1. If making tomato sauce from scratch: In a pan heat olive oil over medium heat and add onions. Cook for 5 minutes. Add in diced tomatoes, vegetable broth, tomato paste, garlic powder, paprika, basil and season to taste. Bring to a boil, reduce the heat and let simmer for 10 minutes or until the sauce has thickened.

2. Preheat air frier to 200C.

3. Remove stems from the mushrooms and chop them.

4. In a bowl combine milk, flour, cornstarch and apple cider vinegar, until smooth.

5. In a separate bowl combine bread crumbs, seasonings and Parmesan. Dip each mushroom into the milk mixture and then roll in bread crumbs on both sides. Arrange the mushrooms in the air frver basket and cook for 10 minutes.

6. Meanwhile pan fry the mushroom stems until cooked. Take mushrooms out of the air frier. Top each mushroom with tomato sauce, the cooked mushrooms stems and sprinkle with cheese.

7. Return to the air frier another 10 minutes or until the cheese is melted and mushrooms are cooked through. Serve right away and enjoy!