Air Fried Egg-stuffed Chestnut Mushrooms is a modern British recipe for a breakfast dish of chestnut mushrooms stuffed with eggs adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fried Egg-stuffed Chestnut Mushrooms.
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Here is a quick and easy air-fried breakfast dish of large open-cap chestnut (portobello) mushrooms containing a whole egg. This not only makes an excellent breakfast dish, it can also be used as a meatless burger filling.
Ingredients:
4 large chestnut (portobello) mushroom caps (must be large enough to hold an egg)
4 eggs
Salt and freshly-ground black pepper to taste
Method:
Preheat the air-fryer to 200°C (400F). Line your air fryer basket with parchment paper.
Remove any stems from the mushrooms then place in the air fryer. Season with salt and black pepper then bake for 2 minutes.
Remove the air fryer basket then carefully crack and egg into each mushroom cap (use some baking parchment to prop up the mushrooms to prevent the eggs from escaping, if needed. Sprinkle some salt and black pepper over the top. Return the basket to the air fryer and cook for 8 minutes.
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