Stuffed mushroom caps in an air fryer

Ingredients:

• 36 champignons (about 0.6 kg), stems removed
• 1/4 cup breadcrumbs
• 1/4 cup grated Pecorino Romano cheese
• 2 tbsp. l. grated mozzarella
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh mint
• 1 clove garlic, minced
• 4 tbsp. l. olive oil
• Special equipment: air grill with a capacity of 3.5 liters.

Preparation:

1. In a medium bowl, combine breadcrumbs, Pecorino Romano, mozzarella, parsley, mint, garlic, 2 tbsp. olive oil, 0.5 tsp. salt and 1/4 tsp. black pepper.
2. In a large bowl, toss the mushroom caps with the remaining 2 tablespoons of olive oil and place them on a small baking sheet or plate, hole-side up. Divide the breadcrumb mixture evenly among the mushroom caps, filling the cavities and pressing gently to seal.
3. Place half the mushrooms in a single layer in a 3.5-liter air fryer basket. Set the temperature to 180°C (350°F) and cook until the filling begins to bubble and brown, about 10 minutes. Repeat with the remaining mushrooms.