CookingLight diet CookingLight diet
Active Time
30 Mins
Total Time
50 Mins
Yield
Serves 8 (serving size: 3 poppers, about 2 tbsp. sauce)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir together buttermilk, yogurt, blue cheese, and cider vinegar in a small bowl. Serve mushroom poppers with blue cheese sauce.

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