A genius combination of jalapeño poppers and stuffed mushrooms, this appetizer lovechild gets a healthy makeover thanks to your air fryer. With loads less fat than their traditionally deep-fried parents, these mashup snacks get another kick of bold flavor from a quick stir-together blue cheese sauce.
1 pound fresh whole button mushrooms
3 tablespoons 1/3-less-fat cream cheese, softened
1 jalapeo chile, seeded and minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup panko (Japanese-style breadcrumbs)
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup buffalo-style hot sauce
2 tablespoons chopped fresh chives
1/2 cup low-fat buttermilk
1/2 cup plain fat-free yogurt
2 ounces blue cheese, crumbled (about 1/2 cup)
3 tablespoons apple cider vinegar
Added sugars 0g
Calcium 10% DV
Potassium 7% DV
How to Make It
Remove stems from mushroom caps. Finely chop stems; set aside caps. Stir together chopped mushroom stems, cream cheese, jalapeño, salt, and pepper in a small bowl. Stuff about 1 teaspoon mixture into each mushroom cap, rounding the filling to form a smooth ball.
Place panko in a shallow bowl. Place flour in a second shallow bowl, and eggs in a third shallow bowl. Coat mushrooms in flour, dip in egg mixture, and dredge in panko, pressing to adhere. Coat mushrooms well with cooking spray.
Place half of the mushrooms in air fryer basket, and cook at 350°F until golden brown and crispy, about 20 minutes. Transfer cooked mushrooms to a large bowl. Repeat with remaining mushrooms. Drizzle buffalo sauce over mushrooms; toss to coat. Sprinkle with chives.
Stir together buttermilk, yogurt, blue cheese, and cider vinegar in a small bowl. Serve mushroom poppers with blue cheese sauce.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.